Toshiya Numazawa

Title: Toshiya Numazawa: Innovator in Food Technology

Introduction

Toshiya Numazawa is a notable inventor based in Kawasaki, Japan. He has made significant contributions to the field of food technology, particularly in improving the properties of starch-containing foods. With a total of two patents to his name, Numazawa's work has the potential to enhance food quality and processing methods.

Latest Patents

Numazawa's latest patents include a method for improving the properties of starch-containing food and a process for injecting heat with a pickle solution. The first patent describes a method of enhancing the quality of starch-containing foods by adding an enzyme that converts an α-1,4 bond into an α-1,6 bond. This innovative approach aims to suppress the retrogradation of starch, thereby improving the food's texture and shelf life. The second patent involves a curing agent that combines transglutaminase and a protein partial hydrolysate, resulting in a pickle solution with controlled viscosity.

Career Highlights

Toshiya Numazawa is currently employed at Ajinomoto Co., Ltd., a leading company in the food and biotechnology sectors. His work at Ajinomoto has allowed him to focus on research and development, contributing to advancements in food science and technology.

Collaborations

Throughout his career, Numazawa has collaborated with esteemed colleagues such as Yasuyuki Susa and Takeshi Okamoto. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas.

Conclusion

Toshiya Numazawa's contributions to food technology through his patents and work at Ajinomoto Co., Ltd. highlight his role as an influential inventor in the industry. His innovative methods for improving food quality demonstrate the importance of research and development in enhancing consumer products.