M.S., Agricultural Chemistry, Department of Agriculture, Meiji University
Nippon Sanso Corporation; Ajinomoto Frozen Foods Co., Inc.
Prosecution and opinions
Mr. Kawagoe specializes in food chemistry and organic chemistry, detergents, plastics, and organic synthesis. He conducted research on mung bean lectin aggregation and characteristics using enzymatic activity as an indicator. He has experience in the development and quality control of prepared frozen foods.