This inventor holds 3 USPTO granted patents, plus 1 CIPO patent. Top assignees: Mitsui Toatsu Chemicals, Incorporated, Fancl Corporation. Active years: 1988-2003.
Location History:
- Kanagawa, JP (1988)
- Yokohama, JP (1993 - 2003)
Company Filing History:
Years Active: 1988-2003
Title: Kenichi Ishiwata: Innovator in Food Science and Biotechnology
Introduction
Kenichi Ishiwata is a notable inventor based in Yokohama, Japan. He has made significant contributions to the fields of food science and biotechnology, holding a total of 3 patents. His innovative work focuses on enhancing the nutritional value and usability of food products.
Latest Patents
One of Ishiwata's latest patents is for germinated brown rice. This invention relates to a method of preparing germinated brown rice that can be easily boiled in a household rice cooker without compromising its original nutritive value. The rice boasts an excellent mouth feel and shelf stability. The process involves subjecting the germinated brown rice to a heat-moisture treatment and drying it to a water content of 10 to 18% by mass, achieving a degree of gelatinization between 5 to 50%. Another significant patent involves a cloned tyrosine phenol-lyase gene. This gene encodes an amino acid sequence that can be expressed in the absence of tyrosine in the culturing medium. The patent also discloses a recombinant vector containing the tyrosine phenol-lyase gene, along with E. coli transformants capable of producing this enzyme.
Career Highlights
Throughout his career, Kenichi Ishiwata has worked with prominent companies such as Mitsui Toatsu Chemicals, Incorporated and Fancl Corporation. His experience in these organizations has allowed him to develop and refine his innovative ideas, contributing to advancements in food technology and biotechnology.
Collaborations
Ishiwata has collaborated with notable individuals in his field, including Nobuyoshi Makiguichi and Hideki Kawashima. These partnerships have fostered a creative environment that has led to the development of groundbreaking inventions.
Conclusion
Kenichi Ishiwata's contributions to food science and biotechnology exemplify the impact of innovation on everyday life. His patents not only enhance the nutritional quality of food but also demonstrate the potential for scientific advancements to improve consumer experiences.