Location History:
- Kamisu-machi, JP (2006)
- Kamisu, JP (2012 - 2013)
Company Filing History:
Years Active: 2006-2013
Title: Innovations of Yoshitaka Senda
Introduction
Yoshitaka Senda is a notable inventor based in Kamisu, Japan. He has made significant contributions to the field of food science and enzyme technology. With a total of 6 patents, his work focuses on enhancing the quality and functionality of food products.
Latest Patents
One of his latest patents is an oil or fat composition that boasts a high diacylglycerol content. This innovative composition ensures that cooked food maintains a good external appearance without darkening, while also preserving its inherent flavor. Even when stored under light-exposed conditions, the cooked food retains its appealing appearance and taste. The composition is achieved by combining specific contents of an oil or fat with high diacylglycerol content, a plant sterol, and a plant sterol fatty acid ester.
Another significant patent involves a method for producing a useful substance using an immobilized enzyme. This method utilizes a fixed-bed reactor packed with an immobilized enzyme, allowing a liquid mixture containing two liquid phases to flow in parallel. This innovative approach ensures a uniform flow of the reaction liquid, enhancing the efficiency of the reaction process.
Career Highlights
Yoshitaka Senda is currently associated with Kao Corporation, a leading company in the consumer goods and chemical industry. His work at Kao Corporation has allowed him to apply his innovative ideas in practical applications, contributing to the company's advancements in food technology.
Collaborations
Throughout his career, Senda has collaborated with notable colleagues such as Toshiteru Komatsu and Jun Saito. These collaborations have fostered a creative environment that encourages the development of groundbreaking inventions.
Conclusion
Yoshitaka Senda's contributions to the field of food science and enzyme technology are noteworthy. His innovative patents reflect his commitment to improving food quality and production methods. His work continues to influence the industry and inspire future innovations.