Hiroshi Takagi

Professor

Hiroshi Takagi

Professor

Biography

Prof. Hiroshi Takagi earned his Ph.D. in Molecular Biology and Protein Engineering from The University of Tokyo and was Chief Biochemist with the Food Research & Development Laboratories at Ajinomoto Co., Inc prior to entering academia. His research interest lies in applied molecular microbiology in which in-depth understanding of the molecular, metabolic and cellular aspects of yeasts and bacteria is used for the molecular breeding for useful microorganisms, production of valuable biomaterials and the development of promising technologies to solve environmental issues. Prof. Takagi developed a new yeast strain “101H” that was used to brew “Awamori” which is a traditional distilled alcoholic beverage made from rice in Okinawa.

All session by Hiroshi Takagi

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