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 Ken’ichi Ohtsubo

Ken’ichi Ohtsubo

Niigata University of Pharmacy and Applied Life Sciences


He graduated from the University of Tokyo, Department of Biochemistry, School of Science in 1974. He joined the Ministry of Agriculture, Forestry and Fisheries, Japan, in 1981 and worked in the research staff for 27 years. He took his doctor’s degree at The Tohoku University in 1989. He continued his research into rice quality and processing, and was promoted to the head of the quality laboratory in 1990. He managed food research as a director of Food Science and Utilization Division at the National Food Research Institute from 2005 until 2008. He retired from MAFF and moved to Niigata University in 2008. He now majors in cereal science and processing, specializing in, quality assay and processing of rice grains. He is currently doing research into rice processing, for example, bio-functional rice bread, rice noodles, and rice cake. He has published more than 260 papers on cereal science and utilization, and he got the prizes for outstanding papers on rice qualities, PCR technology of rice authentications, and the development of bio-functional rice bread, etc.

Research Interest

Cereal science and processing, quality assay and processing of rice grains, bio-functional rice bread, rice noodles, and rice cake, PCR technology of rice authentications.