Yumiko Yoshizaki – Japan

Project Description

Associate professor at the Faculty of Agriculture, Kagoshima University, Yumiko also has a master’s degree and a Ph.D. in Agriculture. She specialises in the formation mechanism of odour compounds in fermented foods, and more specifically in Shochu. She conducts research for the Brewing Society of Japan, the Japan Society for Bioscience, Biotechnology, and Agrochemistry, and the Japanese Society of Applied Glycoscience.