Please tell us about your field of expertise.

My research field is food science. Having worked for many years at a food ingredient manufacturing company, my research is primarily focused on developing and assessing novel materials that enhance the physical characteristics of food products. This work is informed by my extensive experience working at a food ingredient manufacturer. I am particularly interested in upcycling unused agricultural by-products—materials that would otherwise be treated as industrial waste—into new, value-added ingredients.

For example, from okara (soybean waste after extracting protein and oil from soybeans), I have developed technologies to extract water-soluble dietary fibers and apply them as stabilizers in lactic acid beverages or emulsifiers in cosmetics. In short, my research aims to maximize the use of agricultural resources.

What inspired you to pursue this research?

I first got involved in the field during my university days, when I was part of an enzyme chemistry laboratory and studying the structural analysis of pectin, a plant cell wall polysaccharide. Pectin, used in products such as jams, is a water-soluble dietary fiber extracted from materials like lemon peels, which are usually discarded as by-products of agriculture.

Interestingly, the peel of citrus fruits such as hassaku or amanatsu contains as much as 70% pectin, while the edible portion contains only about 30%. This research made me realize that even discarded materials have value.

Later, I joined a food ingredient manufacturing company and began researching soybean polysaccharides. There, I learned the importance of social implementation and witnessed firsthand how environmental considerations and profitability influence corporate research. This experience strengthened my commitment to creating value from unused by-products.

What do you find rewarding about your work?

I am neither a field specialist nor a microbiologist. My role is to understand the needs emerging in society, work with Gtech’s researchers to design research approaches that address those needs, and then deliver the resulting technologies back to society.

When these technologies are implemented and lead to real-world impact, they spark new innovations. I see myself as a “bridge”—a connector between research and society. By paying close attention to societal needs, we can identify opportunities that might otherwise go unnoticed. I believe that supporting researchers so that their work leads not only to laboratory results but also to social value is one of my core missions at Gtech.

How does your work connect with other research at Gtech?

Gtech brings together researchers from various fields, including plants, microorganisms, and soils. My role is to implement these technologies and ensure they are implemented in society, particularly in the food sector. I see my work as connecting the upstream (agriculture) to the downstream (food industry).

Since food manufacturers inevitably rely on agricultural products, using raw materials produced with lower environmental impact becomes a form of corporate social responsibility. With my long experience in industry, I always consider questions such as:
“What raw materials should we use to make this product? How were those materials produced? What are the environmental impacts of the agricultural system behind them?”

Cost is also a critical factor in industry. Therefore, matching Gtech’s technologies with real-world needs requires an understanding of both environmental value and economic feasibility.

What goals or mission do you have in this research?

My mission is to propose solutions to companies, especially food companies, facing a variety of challenges. The business environment for food companies is changing dramatically due to growing demands for climate action and environmental responsibility. Regulations and standards are shifting rapidly, so many companies seeking expert guidance. I hope that Gtech can become an organization that is capable of offering advanced, forward-thinking proposals.

While Gtech focuses primarily on green bio-based agricultural research, the downstream of this chain is food. I want to help students understand the entire food supply chain—from production to distribution, retail, and consumption—so they can envision their future roles in society. Linking social implementation with education is a major goal of mine.

What do you expect from Gtech moving forward?

An increasing number of food companies, including both B2B ingredient manufacturers and B2C brands, are becoming aware of the need to reduce environmental burdens in agricultural production and minimize CO₂ emissions during processing and distribution. One of my goals is to help companies adopt the unique research outcomes generated by Ibaraki University’s Gtech.

Although “Gtech” is not a brand, I hope to one day see foods on store shelves proudly displaying the Gtech logo. I envision Gtech collaborating with industries and government agencies to secure environmentally friendly raw materials and becoming a central player in a global movement that draws international attention.

One issue I am particularly concerned about is water. Since humans consume water directly, the risks are high. In some large-scale farms overseas, soil amendments applied during farming do not degrade and instead pollute water systems. Since aquatic research is a strength of Ibaraki University, I hope Gtech can generate strong synergy in this area.

A message for those interested in Gtech.

Food companies and agricultural producers are increasingly required to adopt agricultural practices with lower environmental impact. When that time comes, I hope they will make use of the technologies that Gtech develops. Regardless of the business scale, farmers should feel empowered to try new technologies. We welcome anyone interested in Gtech’s research to contact us. I also hope that companies will pay attention to our efforts to mitigate climate change through the power of plants and microorganisms, and consider collaborating with us.

A message for students.

The researchers at Gtech cover a wide range of fields, from agriculture to food, and truly embody the concept of “farm to table.” I highly recommend studying at Ibaraki University for students interested in solving environmental challenges in the food industry through the lens of green biotechnology.

In my laboratory, students search for food by-products themselves, use them as raw materials to develop value-added food ingredients, and collaborate with companies to bring these ideas to reality. This kind of experience is rare elsewhere.

Because I emphasize social implementation, students who join my lab tend to set high goals for themselves and pursue research with a mindset of “connecting this work to real product development.” This mindset, cultivated in the lab, proves valuable in their careers after graduation. When choosing a university, I hope students will come with the enthusiasm of “I want to study this research here!”. That kind of motivation is always welcome.