Company Filing History:
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1 out of 832,891 Years Active: 1996-2001
Title: Innovations of Michiko Watanabe
Introduction
Michiko Watanabe is a prominent inventor based in Higashimurayama, Japan. She has made significant contributions to the field of food technology, particularly in the development of high-protein food products and innovative food preservation methods. With a total of five patents to her name, Watanabe's work reflects her dedication to enhancing food quality and safety.
Latest Patents
One of her latest patents is for a high-protein food of plate form. This product boasts a protein content of 40% by weight or more and a bulk density ranging from 0.02 to 0.40 g/cm³. It is created through a puffing-molding process using a compound protein raw material. Another notable patent is for a method of lyophilizing food using the bacterium strain Xanthomonas campestris FERM BP-4191. This invention introduces a new ice nucleus-forming bacterium, which is cultivated to create an ice nucleus-forming substance. The method involves adding this strain to food, freezing it, and then vaporizing moisture to achieve drying. This technique can be applied to various food types, including tea extracts, fruit juices, soy sauce, and soups.
Career Highlights
Throughout her career, Watanabe has worked with Q.P. Corporation, where she has contributed her expertise in food technology. Her innovative approaches have garnered attention in the industry, leading to advancements in food processing and preservation.
Collaborations
Watanabe has collaborated with notable colleagues such as Takahiro Makino and Kazuo Honma. Their combined efforts have furthered research and development in the field of food science.
Conclusion
Michiko Watanabe's contributions to food technology through her patents and collaborations highlight her role as an influential inventor. Her work continues to impact the industry, paving the way for future innovations in food processing and preservation.