Enzyme Development Responsible

1. What is your current job?

I am in charge of developing enzyme products using microorganisms. For example, koji mold, which is essential for sake brewing, produces large amounts of the enzyme amylase, which breaks down rice starch into sugar. By utilizing this excellent enzyme production and secretion ability, we are working on producing a variety of recombinant proteins. Currently, I am involved in the production of proteins that are difficult to obtain from nature using microorganisms and applying them to new products. I work every day through trial and error in my development, hoping to bring about innovation using microorganisms.

2. Please tell us about your career so far (the themes you have been involved in).

Since joining the company, I have been working on the production of industrial proteins using microorganisms. The proteins we produce are for a variety of purposes, including industrial, research, food, and cosmetic applications, and in addition to our own in-house development, we have also undertaken many collaborative research projects and contract work. This has meant that I have had many opportunities to work with people in unfamiliar fields, and gathering information has been extremely important for smooth communication. Being involved in the entire process, from the research stage of new products to patent applications, manufacturing optimization, and commercialization, has presented many challenges, but it has also allowed me to gain valuable experience.

3. Is there anything that you value in your work?

"If you can't imagine it, you can't achieve it," is what my boss told me shortly after I joined the company. When I work with an image in my mind of "there must be some way to solve this" or "if we do it this way, we'll be successful," I strangely become sensitive to even the smallest hints. I tackle even difficult challenges with a challenging spirit, determined to find new solutions. I want to stay positive and passionate and continue to create better things.