I am Professor of Food Chemistry at the Department of Applied Biochemistry, Utsunomiya University, Japan. I studied agricultural chemistry, organic chemistry, biochemistry, food chemistry, food processing technology and microbiology for my degrees of Bachelor and Master at Utsunomiya University and I received PhD in 1989 at the University of Tokyo with a thesis entitled “Studies on breakdown products of glucosinolates in fresh and processed vegetables of Brassicaceae”. From Apr. 1995 to Feb. 1996, I joined Dr. Michael J.C. Rhodes group at the Institute of Food Research, Norwich, UK as a visiting research fellow on inducers of phase II detoxification enzymes in vegetable, and I took up a professorship at Utsunomiya University in Sep. 1996. My areas of expertise are Food Chemistry and Food Processing Technology. My research interests are in chemistry and functional physiology of bioactive sulfur-containing compounds in Brassica and Allium vegetables, especially glucosinolates, S-alk(en)yl-L-cysteine sulfoxides and their breakdown products such as isothiocyanates, epithionitriles, thiosulfinates and sulfides. Recently, my research interests have been focused on metabolic or chemical behaviors of those sulfur compounds in the intestinal tract.
Biography Updated on 30 October 2012