Yonathan Asikin is an associate professor of food and nutrition sciences at the Faculty of Agriculture, University of the Ryukyus, in Okinawa, Japan. He has a B.S. in food technology, an M.S. in food science from Bogor Agricultural University (IPB University, Indonesia), and a Ph.D. in agricultural sciences from Kagoshima University (Japan).
His research focuses on analytical chemistry, flavor chemistry, food chemistry, and sensory analysis. He has published numerous papers on topics such as the composition of volatile organic compounds in various foods, food authentication, and the quality of various food products.
