Analyzing the characteristics of bread flours made by blending the ultra-strong wheat varieties Yumechikara and Kitahonomi—flours that have recently been drawing attention—and developing various kinds of hot water bread using those flours (joint research with the National Agriculture and Food Research Organization, a local bakery and flour milling companies)
Developing a high-pressure accelerated-fermentation bread-making method and frozen bread making using Hokkaido flour (joint research with a private company on Honshu)
Evaluating—mainly for physical properties—the characteristics of raw pasta made from various kinds of Hokkaido flour and developing new varieties of raw pasta
Developing and evaluating the quality of high-quality buckwheat noodles made from various kinds of buckwheat flour produced in Hokkaido (including developing an optimum storage method for buckwheat flour)
Developing and commercializing a profitable new yeast using cost-effective ways of isolating strains of yeast and lactic acid bacteria
Baking bread in Tokachi Dream Bread Research Bakery
Related industries
Food manufacture, Agriculture, Distribution, Food sale
Affiliated academic society
The Japanese Society for Food Science and Technology, The Japanese Society of Applied Glycoscience, Japan Association of Food Preservation Scientists
Academic degree
D.Eng.
License
Professional Engineer(Engineering department: Agricultural sector (Agricultural chemistry), Tokachi wine visor
Self introduction
I'm from Aichi and my parents are farmers. After working for a chemical company in the Kansai region for more than 10 years, I longed for Hokkaido. I changed jobs and started at the Hokkaido Agricultural Research Center of the National Agriculture and Food Research Organization, where I'm in charge of research and development focusing on the agricultural processing of wheat, buckwheat and potatoes. Since 2012, I've been working at Obihiro University of Agriculture and Veterinary Medicine. I've been researching and developing bread made from domestic wheat, mainly wheat from Hokkaido. I'm hoping to open a bakery that sells bread made from flour produced in Hokkaido. I like making pottery, tending to the family garden, and breeding goldfish.
obihiro.ac.jp 
