The Ajinomoto Group’s representative technologies

1: Deliciousness evaluation

2: Deliciousness analysis

3: Deliciousness formulation

4: Deliciousness production

5: Nutritional design

6: Applying nutritional functional materials

7: Evaluation of taste receptor activity

8: Analysis of intestinal flora

9: Physiological analysis of plant growth and development

10: Evaluation of digestion and absorption

11: Skin evaluation

12: Evaluation of functional health materials

13: Analysis of nutritional status

14: Aminolndex® ~Risk assessment of various diseases~

15: Enzyme screening and modification

16: Developing enzyme reaction processes

17: Designing fermentation bacteria

18: Creating high-performance bacteria for fermentation

19: Fermentation/cultivation

20: Designing fermentation facility

21: Purification and crystallization

22: Discovery of taste materials

23: Personal care ingredients development

24: Surface control and dispersion

25: Molecular synthesis

26: Precise synthesis

27: Manufacturing by special facilities

28: Protein manufacturing

29: Peptide/oligonucleotide synthesis

30: Enteric products for animal feeds

31: Granulation of powder mixtures

32: Designing culture medium composition

33: Culture medium manufacturing

34: Evaluation of iPS cell culture

35: Cosmetics formulation

36: Designing combined resin products

37: Selective adsorption of substances