Her research focuses on connecting food and health through the bioavailability of food components.

She aims to clarify how food components are absorbed and where they act in the body, thereby contributing to the maintenance and improvement of health and quality of life.

His research focuses on the relationship between food-derived signals and physiological responses.

He investigates how taste and chemical stimuli from food components are perceived in the gastrointestinal tract, and how these signals are transmitted to the central nervous system to regulate physiological responses. Through an integrated understanding of functionality and palatability, his goal is to achieve both health benefits and sensory satisfaction.