Biography:
Imamura studied analytical chemistry at Kyushu University and graduated as MSc in 2003. She then joined Kikkoman, soy sauce company, where she worked on sensory evaluation for 20 years; she obtained her PhD in 2014 and published a paper on the flavour wheel of soy sauce in 2016. She has conducted numerous studies on the characteristics and components of soy sauce and their linkages.
Title : Flavor-based pairing of foodstuffs and seasonings in INDIA