Maehashi Kenji

Professor of applied bioscience at the Tokyo University of Agriculture. Earned his doctorate in agricultural chemistry from the same university before joining its faculty, where he served as a research assistant, lecturer, and associate professor before taking his present post in 2016. In 2003–4, did research on taste-related genes at the Monell Chemical Senses Center in Pennsylvania. Specializes in fermented seasonings and taste research.