Kyuya Nakagawa
Associate Professor
Kyoto University
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Dr. Kyuya Nakagawa is an Associate Professor at Kyoto University in Japan. His research primarily focuses on food science, specifically examining freeze-drying processes, food texture development, and the techno-economic aspects of plant-based meat alternatives. Recent publications include studies on frost formation in frozen food packages, microwave resonance spectroscopy for monitoring freeze-drying, and the structural properties of soy protein-based food gels.
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Hitoshi Takamura
Professor
Nara Women's University
JAPAN
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