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Draft:Kiyoko Kubomura

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Kiyoko Kubomura
久保村 喜代子
In Paris, France
Born1951 (age 74–75)
Chūō, Tokyo, Japan
Alma materTokyo Metropolitan Hakuō High School
Aoyama Gakuin Women's Junior College
Jissen Women's University
Otsuma Women's University (PhD)
OccupationsFood stylist, food technologist, food scientist, flavorist
OrganizationKubomura Food Advisory Consultants
AwardsBronze Medal, All Japan Chefs Association (2005)
IFT Fellow (2008)
IFT Calvert L. Willey Distinguished Service Award (2019)
IAFoST Fellow (2020)
Food Industry Merit Award (2023)

Kiyoko Kubomura (Japanese: 久保村 喜代子, Kubomura Kiyoko) is a Japanese food stylist, food scientist, flavorist and food technologist who holds a doctorate (Doctor of Philosophy). She is the representative of Kubomura Food Advisory Consultants (株式会社久保村食文化研究所). Born in Chūō, Tokyo, she attended Tokyo Metropolitan Hakuō High School and then transferred from Aoyama Gakuin Women's Junior College to Jissen Women's University as its first transfer student, from which she graduated.[citation needed] After building her career, she earned a doctorate while working at the Faculty of Food Science of Otsuma Women's University.

Career

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After graduating from Jissen Women's University, Kubomura worked as an assistant in the food science laboratory of Aoyama Gakuin Women's Junior College before becoming a homemaker. While a homemaker, her interest in food and food culture continued, and she made repeated self-funded study trips to Europe on her own. In addition to studying languages in London, she learned food flavor development in the United Kingdom, the Netherlands and France, studying both the Japanese "cooking-aroma culture" (chōrika bunka) that underlies the concept of "natural seasonings" and Western flavor science.

After graduating from Tokyo Chōrishi Senmon Gakkō (東京調理師専門学校, a culinary college in Tokyo), she worked at the Calpis R&D Center kitchen, at Ogawa & Co., Ltd. (小川香料, a flavor and fragrance company), and at foreign-affiliated flavor companies, before becoming independent. She then established Kubomura Food Advisory Consultants (久保村食文化研究所, Kubomura Shokubunka Kenkyūjo) in 1992 in Kakigara-chō, Nihonbashi.[1][2] The firm is an advisory consultancy specializing in food and food-related technology centered on the Japanese food market, and has reached its 30th anniversary.[2]

Drawing on strengths in food flavor development, recipe and menu development, and industrial formulation for processed foods, she provides technical consulting on new-product development to major food companies, including Nestlé, Pfizer and Calpis.[3] She also served for many years as a lecturer in a World Health Organization (WHO) food-education program for the Asia region.[1] Specializing in reaction savory flavors made from livestock by-products and seafood processing residues, she has a large body of product-development work, such as aroma oils for ramen soups; the number of items she has supported in new-product development for food manufacturers and restaurant menus reaches around 1,000.[1][2]

In recent years, as one of the few "food think tanks" in Japan, she has been involved in market analysis of food raw materials and in global food regulatory affairs, including support for U.S. Food and Drug Administration (FDA) and EU regulations, in addition to new-product development and quality control.[2] In February 2026, she gave a lecture titled "海外の培養肉の生産技術とコスト競争力" ("Production Technology and Cost Competitiveness of Cultured Meat Overseas") at a food new-technology study group, discussing trends in alternative proteins such as plant-based meat and cultured meat.[4]

Research

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The research topics of the doctorate she obtained at Otsuma Women's University include the polyphenols of boysenberry,[5] the suppressive effect of polyphenols on liver injury,[6] and the protective effect against oxidative stress and peroxidation in diabetic rats.[7]

Kubomura has worked in the field of food science for many years, active as a female food scientist.

Professional activities

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Learned societies and committees
  • Japanese Society for Food Science and Technology
  • Institute of Food Technologists (IFT; headquartered in Chicago) – long-time member, serving as a headquarters councilor, Asia agent/correspondent, and editor of the Food Technology internet magazine[1][3]
    • Councilor of the Japan Section (2020–2021)[8]
    • Chicago headquarters: Management Committee, Global Interests Committee, US University Education Committee
    • Food Science Education program lecturer
  • American Association of Cereal Chemists (AACC)
  • International Union of Food Science and Technology (IUFoST)
    • Director of the Japanese Union of International Food Science and Technology (日本国際食品科学・工学連盟, IUFoST Japan) (2020–2021)[8]
    • Food Professional Formation / Speaker
Cooking class instructor
  • Held positions at cooking schools including NTT Health Cooking, Ajinomoto, and Partners

Awards

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  • Bronze Medal of the All Japan Chefs Association (全日本司厨士協会) (2005; for contributions to Western culinary technique and its promotion in Japan)[citation needed]
  • IFT Fellow (2008; first woman from Asia, and the first Japanese recipient in 30 years)[9]
  • IFT Calvert L. Willey Distinguished Service Award (2019; first Japanese recipient, at IFT19)[10]
  • Fellow of the International Academy of Food Science and Technology (IAFoST) (2020; 12th class)[11]
  • Food Industry Merit Award (56th, Technology Division), The Japan Food Journal (2023)[1]

Selected works

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Books
  • 久保村喜代子; 久保村食文化研究所 (September 1994). 後ろ指をさされない手抜き料理完全ガイド [The Complete Guide to Effortless Cooking Without Being Criticized] (in Japanese). 作品社. ISBN 4878932066.
Columns and contributions
  • She has long contributed a column, "World Topics on Foods, Ingredients and Additives" (世界の食品・原材料・添加物トピックス), to the food trade journal Food Chemical, introducing overseas trends in food science and technology, and has also written for journals such as Food style 21. More than 100 of her papers and articles are indexed in CiNii of the National Institute of Informatics.[12]

References

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  1. ^ a b c d e "第56回食品産業功労賞：技術部門＝久保村食文化研究所・久保村喜代子代表". The Japan Food Journal (in Japanese). 2023-11-07. Retrieved 2026-06-02.
  2. ^ a b c d "Kubomura Food Advisory Consultants" (in Japanese). Retrieved 2026-06-02.
  3. ^ a b "久保村喜代子氏がIAFoSTフェローに　今後もフードサイエンスを啓蒙". The Japan Food Journal (in Japanese). 2020-09-11. Retrieved 2026-06-02.
  4. ^ "食品ニューテクノロジー研究会講演：久保村食文化研究所・久保村喜代子代表". The Japan Food Journal (in Japanese). Retrieved 2026-06-02.
  5. ^ Kiyoko Kubomura (2005). "Boysenberry as a Functional Food Ingredient". Journal for the Integrated Study of Dietary Habits (in Japanese). 16 (1): 44–49. doi:10.2740/jisdh.16.44.
  6. ^ Kiyoko Kubomura; Shizue Kurakane; John Molyneux; Masashi Omori; Kiharu Igarashi (2006). "Identification of the Major Polyphenols in Boysenberry Leaves and Their Suppressive Effect on Carbon Tetrachloride-Induced Liver Injury in Mice". Food Science and Technology Research. 12 (1): 31–37. doi:10.3136/fstr.12.31.
  7. ^ Eiko Sugimoto; Kiharu Igarashi; Kensuke Kubo; John Molyneux; Kiyoko Kubomura (2003). "Protective Effects of Boysenberry Anthocyanins on Oxidative Stress in Diabetic Rats". Food Science and Technology Research. 9 (4): 345–349. doi:10.3136/fstr.9.345.
  8. ^ a b "IFT Japan Section 2020–2021 Roster of Officers" (in Japanese). IFT Japan Section. Retrieved 2026-06-02.
  9. ^ "「IFTフェロー」に久保村喜代子氏　日本人30年ぶり、アジア女性初". The Japan Food Journal (in Japanese). 2008-05-14. Retrieved 2026-06-02.
  10. ^ "久保村喜代子氏、IFT19で日本人初受賞". The Japan Food Journal (in Japanese). 2019-07-12. Retrieved 2019-11-01.
  11. ^ "Academy Fellows". International Union of Food Science and Technology (IUFoST). Retrieved 2026-06-02.
  12. ^ "Kiyoko Kubomura – search results" (in Japanese). CiNii Research (National Institute of Informatics). Retrieved 2026-06-02.

Further reading

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Category:Living people Category:1951 births Category:Women food scientists Category:Jissen Women's University alumni Category:People from Chūō, Tokyo

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