[プロフィール]
1943年、福島県小野町の酒造家で生まれる。82年より東京農業大学応用生物科学部教授。専攻は醸造学・発酵学・食文化論。94年に日本発酵機構余呉研究所（滋賀県余呉町）所長に。国立民族学博物館共同研究員ほか多数の自治体・団体の委員、技術アドバイザーも務める。酒、発酵食品、食品に関する著書は共著も合わせて100冊以上。食べ物、微生物関係で特許二十数件取得。
主な受賞に日本醸造協会伊藤保平賞、読売新聞社オピニオン賞、日本発明協会白井賞、日本発明協会西日本支部会賞、日本発明協会東日本支部会賞、三島海雲学術奨励賞　など。

現在執筆中：
『食あれば楽あり』（日本経済新聞）
『美味巡礼の旅』（毎日新聞）
『小泉武夫の食味学』（月刊『読売旅行』）

現在出演中：
『全国こども電話相談室』（TBSラジオ）
『小泉武夫の行った・見た・食った』（RKS毎日放送）

[Profile]
Born in 1943 to a sake brewer's family in Ono, Fukushima Prefecture. Professor of Applied Biochemistry at the Tokyo University of Agriculture since 1982. He specializes in brewing, fermentation, and food culture. In 1994 became head of the Japan Fermentation Mechanisms Yogo Research Center (Yogo town, Shiga Prefecture). He is a research partner with the National Museum of Ethnology, and also works as a committee member and technical advisor for other self-governing bodies and groups. Including collaborations, he has over 100 publications about sake, food, and fermented food. Holds 20 patents relating to food and microbes.

Major awards received include the Japan Brewing Association Yasuhei Ito Award, the Yomiuri Shimbun Company Opinion Award, the Japan Institute of Invention and Innovation Shirai Award, the Japan Institute of Invention and Innovation West Japan Branch Award, the Japan Institute of Invention and Innovation East Japan Branch Award, the Mishima Kaiun Scholarship Promotion Award.

Currently writing:
"If There's Food There's Pleasure" (Nihon Keizai Shimbun)
"Gourmet Pilgrimage” (Mainichi Shimbun)
"Takeo Koizumi’s Study of Delicious Food" (Monthly "Yomiuri Travel")

Currently Appearing In:
"National Children's Phone Discussion" (TBS Radio)
"Places Takeo Koizumi Went, Things He Saw, and Things He Ate" (RKS Daily Broadcasting)