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22nd Global Congress on Biotechnology

Berlin, Germany

Shoichiro Ozaki

Shoichiro Ozaki

The Institute of Physical and Chemical Research, Japan


Shoichiro Ozaki has obtained his PhD in Nutrition and Food Science at Ehime University. He has extended his valuable service for many years and has been a recipient of many award and grants. Currently, he is working as an Emeritus Professor at Ehime University. His international experience includes various programs, contributions and participation in different countries for diverse fields of study.  His research interests reflect his wide range of publications in various national and international journals.  He is also the Editor-in-chief of Journal of Nutrition and Food Science.



Abstract : The effect of increase of NOx and CO2 on grain and fish production, protection of global warming and climate