Hiroshi Takagi was awarded the degrees of B.S. in biochemistry at Shizuoka University in 1980 and M.S. in immunology at Nagoya University in 1982. After his graduation, he worked at Ajinomoto Co., Inc. as a Research Scientist from 1982 to 1995. During that time, he studied at State University of New York at Stony Brook as a Visiting Research Associate under the supervision of Professor Masayori Inouye in 1986 and received his Ph.D. degree at the University of Tokyo under the supervision of Professor Takahisha Ohta in 1988 for protein engineering of the Bacillus subtilis subtilisin E. He then became the Chief Biochemist for protein engineering of microbial enzymes for industrial use and development of soy sauce and frozen dough as a microbiologist. In 1995, Takagi left Ajinomoto and was appointed as an Associate Professor at Fukui Prefectural University. He started his current major research on stress-tolerant mechanisms of yeast and their applications. He was promoted to the position of Professor in 2001 and moved to Nara Institute of Science and Technology six years ago (2006). His laboratory is involved in applied molecular microbiology including the bacterial cysteine metabolism and CO2 fixation pathway, in addition to yeast research.
Biography Updated on 29 August 2012