Osaka, Japan

Takuya Kishimoto

USPTO Granted Patents = 5 

 

Average Co-Inventor Count = 9.0

ph-index = 2

Forward Citations = 27(Granted Patents)


Location History:

  • Tokushima, JP (2004)
  • Osaka, JP (2014 - 2020)

Company Filing History:


Years Active: 2004-2020

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5 patents (USPTO):Explore Patents

Title: Innovator in Nutrition: Takuya Kishimoto

Introduction: Takuya Kishimoto, an accomplished inventor based in Osaka, Japan, has made significant contributions to the field of nutrition, particularly through his innovative work with equol. With a portfolio of five patents, Kishimoto has demonstrated his commitment to improving health through scientific advancements in food and supplements.

Latest Patents: Among his latest patents, Kishimoto has developed methods for extracting and producing equol from fermented soybean hypocotyls. His work involves an extraction process that utilizes an ethanol aqueous solution, which allows for the efficient retrieval of useful components, including equol and glycitein. Notably, he has also focused on reducing the saponin content to minimize unpleasant tastes in the final product, thereby enhancing overall consumer acceptance.

Career Highlights: Kishimoto is currently associated with Otsuka Pharmaceutical Company, Limited, a leader in healthcare that focuses on innovative products for nutrition and pharmaceuticals. His research contributes to the company's mission of fostering health through advanced dietary solutions.

Collaborations: Throughout his career, Kishimoto has collaborated with esteemed colleagues such as Toshiaki Matsumoto and Michiaki Tominaga. These partnerships have facilitated a synergistic exchange of ideas, further advancing the development of his innovative patents.

Conclusion: Takuya Kishimoto exemplifies the spirit of innovation in the field of nutrition. His patents not only signify advancements in food technology but also contribute to the health and well-being of consumers worldwide. His work serves as a reminder of the importance of scientific research in improving dietary interventions for better health outcomes.

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