Location History:
- Hofu, JP (1994 - 1996)
- Tokyo, JP (2000)
Company Filing History:
Years Active: 1994-2000
Title: Masaki Azuma: Innovator in Organic Waste Management
Introduction
Masaki Azuma is a notable inventor based in Hofu, Japan, recognized for his contributions to the field of organic waste management. With a total of three patents to his name, Azuma has made significant strides in developing processes that enhance the utilization of fermentation waste.
Latest Patents
One of Azuma's latest patents is focused on preparing organic powder by anaerobically treating fermentation waste. This invention relates to a process for producing granulated organic matters, wherein a precipitated fraction obtained in a settling tank from a methane fermentation fluid, treated aerobically in an aeration tank, is added to a fermentation waste fluid. The process aims to produce physically stable granulated organic matters while reducing the stickiness that often occurs during manufacturing.
Another significant patent involves the production of compositions for ruminants. This process is characterized by a nucleus containing a physiologically active substance that is coated with a coating material prepared by suspending in water an emulsion comprising water and at least one hydrophobic substance that is hardly soluble in water. This innovative approach utilizes an aqueous suspension for coating instead of materials dissolved in organic solvents.
Career Highlights
Masaki Azuma is currently employed at Kyowa Hakko Kogyo Co., Ltd., where he continues to develop innovative solutions in the field of organic waste management. His work has contributed to advancements in sustainable practices within the industry.
Collaborations
Azuma has collaborated with notable coworkers, including Makoto Yagasaki and Shuichi Ishino, who have also contributed to the field of organic waste management.
Conclusion
Masaki Azuma's innovative work in the field of organic waste management showcases his commitment to sustainability and efficiency. His patents reflect a deep understanding of the challenges in utilizing fermentation waste, and his contributions are paving the way for future advancements in this important area.