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Kiyoko Kubomura

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🏡 Residence 日本の旗 日本
🏳️ Nationality
🎓 Alma mater Aoyama Gakuin Women's Junior College
💼 Occupation
Food Stylist・Food Scientist・Flavorist・Ph.D
👴 👵 Parent(s) Lua エラー package.lua 内、80 行目: module 'Module:TableTools' not found
🏅 Awards IFT Fellow 2008
Calvert L. Willey Distinguished Service Award
🌐 Website Kubomura Food Advisory Consultants

Kiyoko R. Kubomura Ph.D., is a Japanese Food scientist, a founder and President of Kubomura Food Advisory Consultants. Born in Tokyo Japan, Ms. Kubomura studied at Aoyama Gakuin Women's Junior College, then Jissen Women University and acquired her Ph.D in Dept. of Food Science, at Otsuma Women's University well after establishing her business career.

Personal data[編集]

After graduating from Jissen Women University, she began work as an assistant staff at the Food Science Laboratory of Aoyama Gakuin Women's Junior College. Following marriage and a period as a full-time housewife, her strong desire to learn more about food and food culture led to study abroad to acquire foreign language skills and advanced technical food knowledge. Ms. Kubomura subsequently worked in R&D for both Japanese and international flavor and fragrance companies and then went on to establish the independent Kubomura Food Advisory Consultants in Nihonbashi, Tokyo.

Her technical strengths include the development of food flavors, particularly reaction flavors from meat, livestock by-products and marine processing co-streams. She is a consultant to a number of major food companies, and as such has developed over 1,000 new food products for various food manufacturers and restaurant chains. Such products include items such as ramen (noodle) soups and flavoring oils.

Dr. Kubomura has expertise not only in the scientific chemistry of healthy foods, but also the expertise to understand the physiological role of ingredients in the body and the pleasure that is associated with food.

Career[編集]

Dr. Kubomura has provided a longstanding service in the furtherance of IFT in Japan and to the science of food. She is seen as a role model for Japanese women interested in the field of food science. Dr. Kubomura established the Japan Food Professionals for women, with food science backgrounds and working for food companies in R&D. The women mentor and support each other. This support is invaluable to these highly educated women who work in a male dominated world in Japan's food industry.

Dr. Kubomura completed her Ph.D. well after establishing her career. Her research identified the major polyphenols in boysenberry, the suppressive effect of polyphenols on liver injury, and the protective effects of oxidative stress and peroxidation in diabetic rats.

Dr Kubomura is working several universities as adjunct professor and visiting professor; University of Human Arts and Sciences

She is a registered dietician in Japan, a member of the US American Dietetic Association (Academy of Nutrition and Dietetics) and training from several culinary programs including; Tokyo Cookery Professional School, Kaikan Confectionery Cooking School and Food Life Associated Cooking School.

Academic activities[編集]

  • IFT(Institute of Food Technologists)Editorial Councilor ; Journal of Food science - Chicago HQ, Management Committee, Global Interests Committee, US University Education Committee, Food Science Education program lecturer
  • AACC(American Association of Cereal Chemists)Councilor ,Editorial board of member,
  • IUFoST(International Union of Food Science & Technology)Food Professional Formation - Speaker
  • Cooking class instructor - NTT Healthy Cooking, Ajinomoto, Partners Cooking Class, and others

Awards[編集]

Media References[編集]

External links[編集]


This article "Kiyoko Kubomura" is from Wikipedia. The list of its authors can be seen in its historical and/or the page Edithistory:Kiyoko Kubomura.

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