TATSUMI Eizo
Present Position:
Senior Researcher, Biological resources and Post-harvest Division,
Japan International Research Center for Agricultural Science
Address: 1-1 Ohwashi, Tsukuba, Ibaraki, 305-8686, Japan.
Tel: +81-29-838-6358
Email: tatsumi@affrc.go.jp
Education Background:
1995 Ph.D., Kyoto University
1992 M.S., Gifu University
1990 B.A., Gifu University
Working Experiences:
1. 2011.4–present Senior Researcher, Biological resources and Post-harvest Division, Japan International Research Center for Agricultural Sciences, Tsukuba
2. 2010.10–2011.3 Senior Researcher, Post-harvest and Technology Division, Japan International Research Center for Agricultural Sciences, Tsukuba
3. 2008.10- 2010.9 Deputy Director, International Research Division, Agriculture, Forestry and Fisheries Research Council Secretariat, Ministry of Agriculture Forestry and Fisheries, Tokyo
4. 2007.4- 2008.9 Senior Researcher, Post-harvest and Technology Division, Japan International Research Center for Agricultural Sciences, Tsukuba
5. 2001.4-2006.3 Senior Researcher, Food Science and Technology Division, Japan International
Research Center for Agricultural Sciences, Tsukuba
6. 1997.10–2001.3 Researcher, Crop Production and Post-harvest Technology Division, Japan International Research Center for Agricultural Sciences, Tsukuba
7. 1996.1–1997.9 Research Fellow of the Japan Society for the Promotion of Science, Kyoto
Research Projects undertaken since 2000
1. 2011-2015 Advanced application of local food resources in China.
2. 2006-2010 Value-addition of Chinese local agricultural products.
3. 2004-2005 Development of intensification technology of functional peptide in Chinese traditional fermented soy bean foods (Furu and Douch).
4. 1997-2003 Development of sustainable production and utilization of major food resources in China . As a member of this project, my main research activities were as follows; 1) Development of processing technology for food ingredients based mainly on starch and animal/plant proteins as the major components, 2) Development of technology for preservation and distribution of foodstuffs and starch/protein ingredients.
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