Location History:
- Ibaraki, JP (2015)
- Tsukubamirai, JP (2019)
Company Filing History:
Years Active: 2015-2019
Title: Shigeru Ashida: Innovator in Food Technology
Introduction
Shigeru Ashida is a notable inventor based in Ibaraki, Japan. He has made significant contributions to the field of food technology, particularly in the development of innovative food compositions. With a total of 3 patents, Ashida's work focuses on enhancing the quality and properties of soybean-derived products.
Latest Patents
Ashida's latest patents include a mung bean protein gel composition and a cheese-like food. The mung bean protein gel composition provides a gelled formulation that incorporates an alkali metal ion at a concentration of 50 mM or greater. This innovation aims to improve the texture and stability of mung bean protein products. Additionally, his work on the application of reduced-fat soybean protein material addresses flavor and physical property issues in soybean-derived foods and beverages. This invention significantly enhances product quality by mitigating undesirable flavors, such as the grassy smell associated with traditional soybean raw materials.
Career Highlights
Shigeru Ashida is currently associated with Fuji Oil Company Limited, where he continues to develop innovative food solutions. His expertise in food technology has positioned him as a key player in the industry, contributing to advancements that benefit consumers and manufacturers alike.
Collaborations
Ashida has collaborated with notable colleagues, including Takayasu Motoyama and Masahiko Samoto. These partnerships have fostered a creative environment that encourages the exchange of ideas and the development of groundbreaking food technologies.
Conclusion
Shigeru Ashida's contributions to food technology through his patents and collaborations highlight his commitment to innovation in the industry. His work not only improves product quality but also addresses consumer needs in the realm of food and beverages.