Past Recipients
2008 Award Recipients
Society Award
- Yasuyuki Sagara (University of Tokyo, Graduate School of Agricultural Science)
“A Comprehensive Study on Freeze-Drying Technology” - Tetsuaki Tsuchido (Kansai University, Faculty of Chemistry, Materials and Bioengineering, Department of Life Science and Biotechnology)
“A Microbial Engineering Study on Food Sterilization”
Technology Award
- Tetsuya Fukaya1, Kinya Sakuma2, and Ryuichi Tsutsumi3 (1: Kagome Co. Ltd. Inc., 2: Nitto Aliment Co. Inc., 3: Hisaka Works, Ltd.)
“Development of Prepared Food (Kagome Deli) together with Sterile Packaged Food” - Takashi Mikami, Koji Kawakami, Tsuhiko Ochita, and Takeshi Fukumori (Satake Corporation)
“Development of Taste Quality Evaluation Equipment for Rice”
Essay Award
- Shigeaki Ueno1, Mayumi Anzai1, Ryo Shigematsu1, and Tomoyuki Fujii2 (1: Niigata College of Pharmacy, Department of Applied Life Sciences, 2: Maebashi Institute of Technology, Department of Engineering)
“Kinetic Analysis of the Partial Reaction of Starch by High-Pressure Hot Water Treatment”
(Japan Journal of Food Engineering, Vol. 9, No. 3, pp. 143-150) - Eriko Shimazaki1, Tomoko Sano2, Hitomi Kumaga2, Hidetoshi Sakurai2, and Hitoshi Kumagai1 (1: Kyoritsu Women's' University, Faculty of Home Economics, Food & Dietetics Department, 2: Nihon University, Department of Agricultural and Biological Chemistry, College of Bioresource Sciences)
“Increased Hydrophilicity in Soybeans with Globulin Deamidation and Changes in Gelation Qualities”
(Japan Journal of Food Engineering, Vol. 9, No. 1, pp. 67-64)
2007 Award Recipients
Technology Award
- Yoshiro Hayakawa (Kagome Co. Ltd. Inc.)
“Developments in Vegetable/Fruit Juice Concentration Systems Using Progressive Freeze-Concentration Methods”
Research Award
- Takaaki Sakiyama (Tokyo University of Marine Science and Technology)
"Basic Research on Hygiene Management of Food Production Machinery"
Encouragement Award
- Tadakatsu Imamura (Okayama University, Department of Engineering)
"Research on the Development of New Metal Surfaces Cleaning Technology Using Hydrogen Peroxide Electrolysis and its Increasing Speed of Development" - Kunihiko Uemura (National Agriculture and Food Research Organization, Germany)
“Development of Sterilization Technology for Liquid Foods with Alternating Electric Field Technology”
Industry-University Collaboration Award
- Hisashi Okazaki (Hiroshima Prefectural Food Industry Technology Center) Toyo Koatsu Inc.
“Development of Pressure Zymolysis Technology and Equipment” - Manabu Watanabe, Tomoo Mitsuhori, and Noboru Sakai (Tokyo University of Marine Science and Technology)
“Heat and Mass Transfer Model of the Stir-Fry Cooking Process”
2006 Award Recipients
Society Award
- Kanichi Suzuki (Hiroshima University Graduate School)
“Engineering Research on Food Properties Analysis and Process Development”
Technology Award
- Susumu Tsujimoto (Ajinomoto Inc., Production Technology Development Center)
“A Food Engineering Approach to Food Quality Reforms and Global Environmental Protection”
Research Award
- Masayuki Sato (Gunma University, Department of Engineering)
“Microbe Control by High-Voltage Pulses”
Encouragement Award
- Takaaki Tanaka (Niigata University, Department of Engineering)
“Research on Food Microbe Membrane Separation” - Kaiyo Chin (Akita Prefectural University, Faculty of Bioresource Sciences)
“Research on Physical and Chemical Characteristic Analysis of Food Materials by Near-Infrared Spectroscopy”
Industry-University Collaboration Award
- Shigeyoshi Fujii, Ichiro Asano, Kazuto Ozaki, and Toshio Kumao (Ajinomoto General Foods, Inc., Merchandise Development Research Center)
“Advanced Application of Foods from Mannose Derived from Coffee Beans”
Essay Award
- Akihiro Naganawa1, Shigeyuki Miho1, Yoshinobu Akiyama2, and Takahiro Adachi1 (1: Akita University, Faculty of Engineering and Resource Science, 2: Akita Research Institute for Food and Brewing)
“Visualization and Finite Element Analysis of Joule Heating”
2005 Award Recipients
Society Award
- Takeshi Furuta (Tottori University, Department of Engineering)
“Research on Food Dehydration Technology and Powder Engineering”
Research Award
- Toru Suzuki (Tokyo University of Marine Science and Technology)
“Research on the Vitreous State of Food” - Shuichi Yamamoto (Yamaguchi University)
“An Analysis of Moisture Diffusion Mechanisms and Enzyme Deactivation Mechanisms in Food Dehydration”
Essay Award
- Kiyoshi Kawai (National Food Research Institute), Tomoaki Hagiwara (Tokyo University of Marine Science and Technology), Mutsuo Takai (Tokyo University of Marine Science and Technology), and Toru Suzuki (Tokyo University of Marine Science and Technology)
“Effects of Sugar Reduction Caused by the Velocity of Maillard Reaction of Freeze-Dried Food in a Vitreous State”
2004 Award Recipients
Society Award
- Kazuhiro Nakanishi (Okayama University)
"Basic Research on Adhesion and Cleaning of Contamination in the Food Manufacturing Process" - Nagato Miyawaki (University of Tokyo)
“Engineering Research on Low-Temperature Food Processing”
Research Award
- Noboru Sakai (Tokyo University of Marine Science and Technology)
“A Study on Heating Food Using Electromagnetic Waves”
Technology Award
- Hiroshi Nabetani (National Food Research Institute Independent Administrative Corporation), Nobuya Yagiuchi, and Mizuno Masayuki (Tokai Bussan Inc.)
“Development of Separation/Purification Technology for Antioxidative Functional Dipeptides from Chicken Carcasses and Methods for Evaluating Antioxidant Activity”
Encouragement Award
- Atsushi Hashimoto (Mie University)
“Development of Technology Using Infrared Rays in Food Processing”
Industry-University Collaboration Award
- Atsuo Watanabe (Niigata University), Hideki Ando, Tomoyoshi Hata (Taimatsu Shokuhin Inc.), Hajime Tamura, and Tatsuma Kataoka (Yamazaki Jyouzou Inc.)
“The Spread and Implementation of Membrane Technology in Niigata Prefecture”
Essay Award
- Neide Miho Ishida, Takayuki Oshima, and Masayuki Sato (Gunma University)
“Pulse Sterilization Characteristics of Spiral Electrode Processing Tanks”
2003 Award Recipients
Society Award
- Naohiko Watanabe (Tokyo University of Marine Science and Technology)
“Research on Interaction between Starch Foods and Moisture”
Research Award
- Shuji Adachi (Kyoto University)
“Basic Food Engineering Research on Advanced Application of Lipids”
Technology Award
- Masazumi Hara, Hiroki Ishizuki, and Takahiro Doi (Sa Take Inc.)
“Rapid Grain Quality Evaluation Technology (Research Developments on a Grain-Determining Instrument) by Image Processing”
Encouragement Award
- Motonobu Goto (Kumamoto University)
“Development of a Separation and Refinement Process for Natural Products using Supercritical Fluid”
Industry-University Collaboration Award
- Seiichiro Isobe (National Food Research Institute), Mitsuo Nagai (Japan Steel Works Inc.), and Tetsuji Tomita (Showa Sangyo Inc.)
“Development of Low-Cost Water-Resistant Biodegradable Materials using Food Byproducts”
Essay Award
- Tomoaki Hagiwara, Rei Hayashi, Toru Suzuki, and Mutsuo Takai (Tokyo University of Fisheries, now Tokyo University of Marine Science and Technology)
2002 Award Recipients
Society Award
- Ryuichi Matsuno (Kyoto University)
“Basic Research on Establishing Rational Planning Methods in the Food Manufacturing Process”
Technology Award
- Toyohiko Doi (Morinaga Milk Inc.)
“Development of Slightly Acidic Hypochlorous Water Production Equipment (Purester)”
Encouragement Award
- Mitsutoshi Nakajima (National Food Research Institute)
“Development of Microchannel Emulsification Technology” - Hidefumi Yoshii (Tottori University)
“Research on the Creation and Characteristics of Functional Food Powder”
Essay Award
- Noboru Sakai, Yo Ki, and Manabu Watanabe (Tokyo University of Marine Science and Technology)
“Theoretical Analysis of Shrinkage of Food During Dehydration Assuming Viscoelasticity”
