Since April 2026, our laboratory has been launched at the Faculty of Agriculture, Osaka Metropolitan University.

We aim to understand how food components are absorbed and where and how they function within the body.

In general, ingested food is digested and absorbed, and subsequently exerts its functions in various tissues. As each food component differs in its absorption and metabolism, it is important to clarify how these differences influence biological functions.

Furthermore, we investigate not only the direct effects of food components on tissues, but also how “sensory signals” such as taste and chemical stimuli are perceived in the gastrointestinal tract and how these signals influence physiological functions and preferences.

Through these studies, we aim to integrate both palatability, ultimately contributing to health maintenance and improvement of health and quality of life (QOL).