加藤 雅士(かとう まさし)
大学教授
1964年、愛知県知多市出身。学生時代、生命の仕組みに興味を持ったことから、一番シンプルなものを調べようと、微生物の研究へ進む。1992年東京大学院農業系研究科博士課程修了。名古屋大学農学部にて助手、准教授を歴任。この愛知という土地柄が、微生物と関係の深い発酵産業の盛んな地域であると知り、研究の傍ら、伝統的な発酵産業にも関わりを持つようになる。企業とも連携しながら、商品開発にも携わり、八重桜やカーネーションより採取した酵母を発酵に用いた日本酒の醸造に成功した。現在は名城大学農学部教授。
Masashi KATO
Meijo University / Professor
Born in 1964, Chita city, Aichi. While attending school, Masashi Kato was interested in the structures of life, that he has proceeded in researching the simplest of life forms; the study of microbes. After graduating from the University of Tokyo, Graduate School of Agricultural and Life Sciences with a Ph.D. in 1992, he has succeeded in taking on the position as an assistant, and later the associate professor at the Nagoya University Agricultural Department. Kato has also been involved in the traditional fermented food industry, because of the close relation microbes have with the fermented foods that are common in Aichi prefecture. He has also worked together with a company to co-produce Japanese wine made from double-flowered cherry blossoms and carnations. Currently, he is a professor at Meijo University’s Agricultural Department.
TEDx Talks:
「願いを叶える微生物」
Microbes grants our wishes | Masashi Kato | TEDxAnjo
普段、意識することがなくても、微生物は地球上のどこにでも、数えきれないほどいます。無数に存在しても目には見えない微生物。そんな彼らが私たちの願いを叶えてくれるとしたら?そもそも私たちとは、どんな関わりがあるのでしょう。
美味しいお酒を作る酵母菌から、日本の国菌と言われる麹菌まで、20年以上、微生物をつぶさに観察してきた加藤雅士が、微生物の働きと可能性について語ります。
There is an immeasurable number of microbes on earth, which even we don’t realize they exist in our daily lives. We tend to overlook them because we are unable to see them with our naked eyes. What if they made our wishes come true? And how are they related to us anyway?
From the yeast making Japanese sake, to the national microbe Aspergillus oryzae, Masashi Kato has continued studying microbes for over 20 years, and will show you its mechanism and its possibilities.