Company Filing History:
Years Active: 1981
Title: Kazuhisa Yamada: Innovator in Protein Texturization
Introduction
Kazuhisa Yamada is a prominent inventor based in Tokyo, Japan. He has made significant contributions to the field of food technology, particularly in the area of protein texturization. His innovative methods have the potential to enhance the quality and texture of food products.
Latest Patents
Kazuhisa Yamada holds a patent for a method of producing textured protein. This method involves accumulating protein at the interface formed by a lower layer of aqueous liquid and an upper layer of gas, non-aqueous liquid, or solid under acid and heated conditions at a temperature above 110 degrees Celsius. This innovative approach allows for the creation of textured protein that can be used in various food applications.
Career Highlights
Yamada is associated with The Calpis Food Industry Co., Ltd., where he continues to develop and refine his techniques in food processing. His work has garnered attention for its practical applications in improving food texture and quality.
Collaborations
Kazuhisa Yamada has collaborated with notable colleagues such as Makoto Utena and Hidemoto Kamada. These partnerships have contributed to the advancement of research and development in the food industry.
Conclusion
Kazuhisa Yamada's innovative work in protein texturization exemplifies the impact of scientific research on food technology. His contributions are paving the way for new possibilities in food production and quality enhancement.
Inventor’s Patent Attorneys refers to legal professionals with specialized expertise in representing inventors throughout the patent process. These attorneys assist inventors in navigating the complexities of patent law, including filing patent applications, conducting patent searches, and protecting intellectual property rights. They play a crucial role in helping inventors secure patents for their innovative creations.