Tomoko KadonozonoHe was involved in evaluating the deliciousness of food through sensory evaluation and instrumental analysis at a seasoning manufacturer and a quality control organization for distribution. He was involved in designing tests and creating evaluation reports during product development and quality control (regular inspections and when complaints occur). He is now independent and is involved in coordinating sensory evaluation analysis, developing induction cooking equipment, working as a cooking assistant, and planning and managing food-related events.
Expert - Consortium for Promoting the Export of Soy Sauce Prepared in Wooden Barrels
