Location History:
- Hasakimachi, JP (1998)
- Tochigi-ken, JP (2000 - 2011)
- Tokyo, JP (2005 - 2012)
- Sumida-ku, JP (2012 - 2013)
Company Filing History:
Years Active: 1998-2013
Title: The Innovative Contributions of Yoji Kameo
Introduction
Yoji Kameo is a prominent inventor based in Sumida-ku, Japan. He has made significant contributions to the field of food science, particularly in the development of oil and fat compositions for various applications. With a total of 8 patents to his name, Kameo's work has had a notable impact on the industry.
Latest Patents
Kameo's latest patents include an innovative oil or fat composition that features a tetracyclic triterpene alcohol, specifically 24-methylene cycloartanol and cyclobranol. This composition is designed to enhance the quality of food products. Another significant patent focuses on a fat and oil composition for bakery products, which includes a specific ratio of edible fat and oil, emulsifiers, and humectants. This invention not only improves the texture and flavor of bakery items but also provides a method for producing these products effectively.
Career Highlights
Yoji Kameo is associated with Kao Corporation, a leading company in the consumer goods sector. His work at Kao has allowed him to explore innovative solutions in food technology, contributing to the company's reputation for quality and innovation.
Collaborations
Kameo has collaborated with notable colleagues such as Mitsugu Hamajima and Masahito Tanaka. These partnerships have fostered a creative environment that encourages the development of groundbreaking ideas and products.
Conclusion
Yoji Kameo's contributions to the field of food science through his patents and collaborations highlight his role as an influential inventor. His work continues to shape the industry and improve the quality of food products available to consumers.