Takahiro Makino

Title: Takahiro Makino: Innovator in Food Preservation Technology

Introduction

Takahiro Makino is a prominent inventor based in Hamamatsu, Japan. He has made significant contributions to the field of food preservation through his innovative methods. With a total of 4 patents to his name, Makino continues to push the boundaries of technology in food processing.

Latest Patents

One of his latest patents is a method for lyophilizing food using the ice nucleus-forming bacterium strain, Xanthomonas campestris INXC-1 (FERM BP-4191). This invention provides a new approach to food preservation by utilizing a specific bacterium to enhance the freezing and drying process. The method involves adding the strain to food, freezing it, and then vaporizing moisture to achieve effective drying. The types of food that can be lyophilized using this method include tea extracts, fruit juices, soy sauce, sauces, drippings, soups, fermented soybean paste, and agar.

Career Highlights

Makino is associated with Q.P. Corporation, where he applies his expertise in food technology. His work has garnered attention for its innovative approach to enhancing food preservation techniques.

Collaborations

Some of his notable coworkers include Michiko Watanabe and Kazuo Honma, who contribute to the collaborative efforts in research and development within the company.

Conclusion

Takahiro Makino's contributions to food preservation technology through his innovative patents highlight his role as a leading inventor in the field. His work continues to influence the industry and improve food processing methods.