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Transmitting Skills

Reflecting our declared commitment to build on a foundation of technology, we have assembled and refined a large number of technologies over the course of our long history. At the same time, we understand that it is people who create these technologies and use them effectively. These technologies, nurtured by people, have become a unique part of the tradition that we pass on to the next generation.


Flavor and Fragrance Professionals

Perfumers can distinguish among some 2,000 unique fragrances.
Flavorists learn to appreciate authentic flavors through dishes prepared by a corporate chef.

The professionals who create our flavors and fragrances memorize the characteristics of several thousand aromatic components, the ways to combine them, and the ways to create formulations. Using their chemical knowledge and esthetic sense, they prepare finely balanced blends from a wide range of components with differing characteristics to generate products that meet diverse customer requirements. Perfumers require the esthetic sensitivity to reproduce an imagined fragrance. Flavorists, meanwhile, need the creativity and rich gastronomic experience to reproduce exquisite tastes and authentic flavors in a product.
Our professionals work to create unique flavors and fragrances, maintaining a broad outlook to consistently identify consumer preferences and trends, and making use of special terms and linguistic images to describe aromas invisible to the eye. It is said to take five to 10 years to become a fully competent professional. By passing on the technologies and traditions we have accumulated since our foundation, we cultivate professionals who will meet the challenge of developing new flavors and fragrances for the future.


Manufacturing Professionals

A voluntary interdepartmental work seminar
A manufacturing team member studies production equipment.

The production sites where we manufacture high-quality value-added products have safety and reliability as their prime concerns and operate under computer control to ensure accuracy and efficiency. However, subtle differences—for instance, in the state of raw materials and products or in the operating condition of the facilities— are identified by finely attuned human senses.
In our production divisions, which are committed to high-quality manufacture, employees acquire knowledge of raw materials and machinery and equipment, food sanitation and microbial organisms, and other subjects relevant to their individual career choices. Employees are also sent to the R&D Center to learn more advanced knowledge and technologies. At each facility, a workplace trainer system is used to transmit expertise in flavor and fragrance creation to the next generation.
In this way, we cultivate professionals with wide-ranging knowledge and understanding of manufacturing who can work to improve productivity while creating a stable supply of products of superior quality that match customer requirements.