Location History:
- Kanagawa, JP (2009 - 2012)
- Odawara, JP (2008 - 2023)
Company Filing History:
Years Active: 2008-2023
Title: Kenichi Hojo: Innovator in Fermented Milk Products
Introduction
Kenichi Hojo is a notable inventor based in Kanagawa, Japan. He has made significant contributions to the field of food technology, particularly in the development of innovative fermented milk products. With a total of 5 patents to his name, Hojo's work has garnered attention for its unique approaches to food formulation.
Latest Patents
One of Hojo's latest patents is for a bilayer-type fermented milk product and its production method. This invention aims to maintain a sharp interface between a fermented milk layer and a foodstuff layer without the need for gelling agents like low-methoxyl pectin and gelatin. The product features a foodstuff layer that is formed as an upper layer of the fermented milk layer, with specific viscosity and Brix value adjustments to ensure quality and stability. Another significant patent involves the process for producing 1,4-dihydroxy-2-naphthoic acid. This composition is produced using a bacterium and is known for its benefits in improving intestinal flora and alleviating abdominal ailments associated with milk intake.
Career Highlights
Throughout his career, Kenichi Hojo has worked with prominent companies such as Meiji Dairies Corporation and Meiji Co., Ltd. His experience in these organizations has allowed him to apply his innovative ideas in practical settings, contributing to advancements in dairy products.
Collaborations
Hojo has collaborated with notable colleagues, including Yoshio Sato and Seiya Makino. These partnerships have facilitated the exchange of ideas and expertise, further enhancing the impact of his inventions.
Conclusion
Kenichi Hojo's contributions to the field of fermented milk products demonstrate his commitment to innovation and quality. His patents reflect a deep understanding of food science and a desire to improve consumer health through better food options.