Kagome Encourages a New Generation of Food Developers
Kagome recognizes in order to keep a pipeline of creative talent flowing we have to do our part to engage and inspire the next generation of food developers. Recently the research and development department of Kagome hosted a visit from students from San Jose State University’s summer program. The group of students studying nutrition, led by Dr. Kasuen Mauldin assistant Professor Nutrition, Food Science and Packaging, learn about Kagome’s sauce development process from concept to commercialization.
The path to product development in the food industry is not always direct. Kagome’s own food scientist, Tyler Hirasawa was studying dietetics at San Jose State University when he became inspired by his professor Raquel Ting, former professor of food science at San Jose State University. “Professor Ting brought food science to life, it was exciting and I knew it would be my future.” -Tyler Hirasawa.
No matter the path Kagome encourages the best and the brightest to study hard, be inspired to become the next generation of food developers making the world a more delicious place.