We aim to contribute to the development of the wine industries and education, through our research.
Research and invstigation into wine, Japanese sake, fruits and functional foods. Invesigation of volatile compaounds in wine and its produvtion mechanisms. Especially, advanced analysis and evaluation of wine.Wine has favorable and characteristic flavor. We indentify the characteristic compounds in wine and investigate their production mechanisms.
Wine have multiple health functionalities since it is a fermented material. We investigate the health functionality of wine and fermented foods in vitro.And, we investigate the health functinalities of functinal components fermented foods.

We not only analyze the health status of humans, animals, the environment, and food, but also develop new testing methods to evaluate them.
In recent years, we have been conducting joint research with local governments and companies to develop processing methods to reduce food loss and add value to food ingredients, to evaluate the pharmacokinetics of functional ingredients in foods, and to develop new testing methods for inflammation markers.