Keiji Umeda is a prominent inventor based in Tokyo, Japan, known for his significant contributions to food technology. With a total of five patents to his name, Umeda has developed innovative methods and materials that enhance food safety and quality.

Latest Patents

One of Umeda's latest patents is an innovative pasteurization method, which involves heating and pasteurizing materials in a semi-sealed chamber. This method utilizes a gas component produced by injecting hot water droplets and steam, creating an environment that maintains high humidity and low oxygen levels. This unique approach allows for continual temperature variation during the heating process, ensuring effective pasteurization. Another notable patent is for a water-soluble keratin derivative, which is produced through the alkali treatment of feathers. This keratin derivative has multiple applications, including use as a high energy wave absorber, a luminescent substrate, and a water repellant.

Career Highlights

Umeda has held significant positions in the field of food research. He served as the Director of the National Food Research Institute, where he contributed to advancing food safety and technology. Additionally, he is associated with Umeda Jimusho Ltd., where he continues to innovate in food processing techniques.

Collaborations

Throughout his career, Umeda has collaborated with notable colleagues, including Koji Kawashima and Yositaka Nadachi. These partnerships have fostered a collaborative environment that encourages the exchange of ideas and advancements in food technology.

Conclusion

Keiji Umeda's work in food technology exemplifies the impact of innovative thinking on food safety and quality. His patents reflect a commitment to improving food processing methods, making him a key figure in the industry.

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