Innovative People

Angelina Nakase

Food science and technology, food allergies, plant stress and defense mechanisms, food culture, microbes and their applications in food and waste management, technical writing, teaching English as a second language, and innovative cooking using herbs and spices. I am interested in herbs, essential oils, and plant defense mechanisms. I am also interested in reading scientific papers on topics I've mentioned.

I have not actually invented anything. I have prepared new fermented drink products from beans that are traditionally used as animal feeds (for my Masters thesis). I have canned vegetables (part of novel product development) when I was working in my country (Philippines) decades ago. I looked for the genes coding for low-molecular weight allergenic proteins in rice (for my doctorate). I also had experience using Shirasu Porous Glass (SPG) to create a solid emulsion to be used as carrier to encapsulate a drug for colon cancer. I have experiences working more closely with Serratia marcesens and a few other strains for oil and plastic waste degradation (laboratory scale). I have experience working with barley and Arabidopsis in relation to salt and heat stress genes in plants. The latter three statements were based on my post-graduate research posts.

Languages Angelina Nakase speaks:

English
Japanese