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Past career

1989　Kyowa Hakko Kogyo Co., Ltd.Joining the company

- Breeding strains used for amino acid fermentation at the Technology Research Institute

・Mainly engaged in the development of health foods and extract seasonings (including microbial control) at the Food and Alcohol Research Institute and the Tsukuba Research Institute.

2004 Joined Kao Corporation

・Mainly involved in microbial control of beverages and foods and factory hygiene management at the Safety Science Research Institute and Healthcare Food Research Institute.

2017 Kyushu Sangyo University, Faculty of Life Sciences, Department of Life Sciences, Food Science Course, Professor