Location History:
- Kobe, JP (1995)
- Ibaraki, JP (2015)
Company Filing History:
Years Active: 1995-2015
Title: Tsukasa Kiyama: Innovator in Soybean-Derived Food Products
Introduction
Tsukasa Kiyama is a notable inventor based in Ibaraki, Japan. He has made significant contributions to the field of food technology, particularly in the development of soybean-derived products. With a total of 2 patents, Kiyama's work focuses on improving the quality and functionality of soybean-based food and beverages.
Latest Patents
Kiyama's latest patents include innovative applications of reduced-fat soybean protein material. One of his key inventions addresses the challenge of enhancing flavor and physical properties in soybean-derived food and beverages. This invention aims to eliminate undesirable grassy smells associated with traditional soybean raw materials, thereby improving overall product quality. Additionally, he has developed a cream composition that utilizes a unique emulsion of raw materials, including oil, solid non-fat (SNF), and water, emulsified with lysolecithin and polyglycerin fatty acid ester.
Career Highlights
Kiyama is currently associated with Fuji Oil Company Limited, where he continues to advance research in food technology. His work has been instrumental in creating healthier and more palatable soybean-based products, contributing to the growing demand for plant-based alternatives in the food industry.
Collaborations
Kiyama collaborates with talented colleagues, including Urara Mori and Satoru Morinaga. Together, they work on innovative projects that push the boundaries of food science and technology.
Conclusion
Tsukasa Kiyama's contributions to the field of soybean-derived food products highlight his commitment to innovation and quality. His patents reflect a deep understanding of food science and a dedication to improving consumer experiences with plant-based products.