Yuichiro Kawagoe

Patent Attorney

Practice Area
Technical Field

Chemistry, Biotechnology, Pharmaceuticals

Mr. Kawagoe specializes in food chemistry and organic chemistry, detergents, plastics, and organic synthesis. He conducted research on mung bean lectin aggregation and characteristics using enzymatic activity as an indicator. He has experience in the development and quality control of prepared frozen foods.


Prosecution and opinions



M.S., Agricultural Chemistry, Department of Agriculture, Meiji University

Professional Background

Nippon Sanso Corporation; Ajinomoto Frozen Foods Co., Inc.