Location History:
- Asahi-machi, Machida-shi, Tokyo, JP (1980)
- Atsugi-Shi, Kanagawa-ken, JP (1987)
Company Filing History:
2 out of 832,812 Years Active: 1980-1987
Title: **Masanobu Kawai: Innovator in Dough and Crop Protection Technologies**
Introduction
Masanobu Kawai, a distinguished inventor based in Tokyo, Japan, has made significant contributions to the fields of food technology and agriculture. With two patents to his name, Kawai stands out for his innovative approaches to enhancing the quality of baked goods and protecting crops from various environmental damages.
Latest Patents
Kawai’s latest inventions highlight his commitment to advancing both food production and agricultural practices. His first patent, related to Baker's dough, introduces a unique dough that incorporates a yeast of the genus Saccharomyces resistant to polyene antibiotics. This innovative yeast has been shown to significantly improve the quality of dough products that undergo freezing and defrosting. The resulting comestible products boast a higher quality than those previously available, making a marked improvement in the food industry.
The second patent focuses on a method for protecting crops from sustaining damage. Kawai's invention utilizes polyamine compounds, such as long-chain alkylenediamines, to effectively safeguard crops from cold-weather and frost damage. This method not only reduces the fading of green color in crops but also mitigates harm from photochemical oxidants and wilting of leaves. Kawai’s contributions pave the way for more resilient agricultural methods.
Career Highlights
Throughout his career, Masanobu Kawai has demonstrated a strong dedication to research and development. His innovative mindset has led to solutions that address both food quality and agricultural resilience, showcasing his ability to merge scientific knowledge with practical applications.
Collaborations
Kawai has collaborated with notable colleagues, including Mitsuyoshi Okii and Tatsuya Onitake. Their joint efforts embody the spirit of teamwork and innovation, as they collectively strive to enhance technology in their respective fields.
Conclusion
Masanobu Kawai’s inventive spirit and commitment to improvement in food technology and crop protection are evident through his patents. His groundbreaking work not only elevates the quality of dough products but also fosters better agricultural practices, ensuring a more sustainable future for food production.