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Kiyoko Ruth Kubomura photo

Kiyoko Ruth Kubomura,
Executive Consultant

Kiyoko Kubomura is the Executive Consultant at Kubomura Food Advisory Consultants (KFAC). Her many years of experience and expertise are well respected by the food industry community of Japan as well as in many other industrialized nations.

Kiyoko is the founder of KFAC and continues to be very active in Japan while keeping constant contact and providing assistance to clients and associates overseas through affiliations with such organizations.
Kiyoko Kubomura received her bachelor's degree in Food Science from Jissen Women's University in Japan. She decided to further her practical training by attending many other schools, such as Food Life Association Cooking School, Tokyo Kaikan Confectionery Cooking School, Kagawa Nutritional School and the Tokyo Cookery Professional School. Through her pursuit of academic studies, she has accumulated many licenses, certificates and diplomas, such as Japanese government licenses for Cookery, Nutrition, Confectionery and Sanitation, as well as extensive practical experience in many related fields.

Professional Societies

Kiyoko Kubomura is a member of the following professional societies.
  • Teachers Association of Health Food Science
  • Japan Cooking Association
  • Japan Cooks Association of Industrial Food
  • Kansai Cooks Association
  • Association of Japanese Cooking
  • Western Cooking Association
  • Chinese Cooking Association
  • Association of Szechwan Cooking
  • Association of Chinese Health Food
  • IFT  Committee Global Interests
  • IFT  Japan Section Executive
  • IUFOST  Editional Board Member
  • Japan Flavor & Aroma Society
  • American Cereal Chemists

Specialized Research Areas

R&D experience for over 20 years in the following areas.
  • Chilled ham and sausage taste and flavor improvement
  • Canned soup
  • Chilled soups for PB
  • Chilled and canned jelly
  • Flavors for yoghurt drinks
  • Japanese and western style sauces, fruit sauces for drive-in restaurants
  • Chilled and room-temperature western-style sauces for gift packages
  • Retort food packs for industrial use
  • Dressings with or without oil for industrial use
  • Sausage made from fish
  • Tofu pastes and cakes for industrial use
  • Frozen foods for drive-in restaurants
  • Seasonings for snacks



Teaching and Lecturing

Teaching and lecturing experiences include the following organizations and positions.
  • Aoyama Women's Junior College, 
    Assistant Professor of Food Science
  • World Health Organization, Pan Pacific Educational Program,
      Lecturer (1996-2002)
  • Food Industrial Association, 
    Lecturer
  • Food Engineering Association, 
    Lecturer
  • Food Machinery Assocation, 
    Lecturer
  • Meat Association, Lecturer
  • Rendering Association, Lecturer
  • Food Additive Association, 
    Lecturer


Publications

Contributions to the professional community through writing and editing include the following publications.
  • Japan Food Chemical News 
         Contributing Editor
  • Japan Food Journal News
         Contributing Editor
  • Japan Food & Science
         Contributing Editor
  • Food Engineering International, Asian
     Correspondent
  • The World Ingredients,
          Overseas Editor
  • Prepared Food,
          Contributing Editor
  • Cereal Foods World,
          Contributing Editor
  • Quick Food for Health & Beauty,  
    Author
  • Food Technology
    Contributing Editior
  • World Food Marketing
         Co-Authors
  • Food Ingredients
         Contributing editor
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Contact kubomura@pp.iij4u.or.jp