Location History:
- Iwate, JP (2011)
- Morioka, JP (2013)
Company Filing History:
3 out of 9 
2 out of 42 
1 out of 18 Years Active: 2011-2013
Title: **Innovations by Junichi Yonemaru: A Pioneer in Cereal Flour Composition**
Introduction
Junichi Yonemaru, an accomplished inventor based in Morioka, Japan, has made significant contributions to the food technology sector, particularly in the field of cereal flour compositions. With three patents to his name, his work focuses on improving the texture and quality of food products through innovative use of wheat flour.
Latest Patents
Yonemaru's latest patents include groundbreaking advancements in cereal flour compositions. One notable invention is the "Cereal Flour Composition Containing Wheat Flour from Sweet Wheat and Food Product Using the Same." This patent aims to provide a cereal flour raw material that yields products with exceptional texture. It features wheat flour derived from a type of wheat that does not express three specific wheat starch synthase II proteins or the three wheat granule bound starch synthase proteins.
In another sophisticated innovation, Yonemaru holds a patent for "Cereal Flour Composition Containing Wheat Flour from Low-Temperature Gelatinized Wheat and Food Product Using the Same." Similar to his previous work, this invention seeks to create a cereal flour raw material that enhances product texture using a type of wheat that selectively avoids the expression of certain starch synthase proteins.
Career Highlights
Throughout his career, Junichi Yonemaru has played crucial roles in notable organizations. He has worked with Nippon Flour Mills Co., Ltd, where he further developed his expertise in flour technology and its applications in food products. Additionally, his association with the National Agriculture and Food Research Organization enriched his research experience, allowing him to focus on innovative cereal formulations.
Collaborations
Yonemaru has had the opportunity to collaborate with proficient individuals in his field. Notable coworkers include Toshiki Nakamura and Mika Saito. Their combined expertise and innovative approaches have played a pivotal role in advancing research and applications related to cereal flour and food technology.
Conclusion
Junichi Yonemaru's innovative contributions to cereal flour composition highlight his role as a significant inventor in the food technology landscape. With a clear focus on enhancing product quality and texture, his patents represent a substantial advancement in the field. As he continues to push the boundaries of cereal flour science, his impact will surely resonate in the industry for years to come.