Food Hygiene Chemistry

From the perspective of self-medication, increasing attention has been directed toward functional components in foods. Although the consumption of specific functional compounds via dietary supplements and related products has become more widespread, many aspects remain insufficiently understood, including their intake levels from habitual diets and their potential interactions with pharmaceuticals.

Furthermore, within the framework of the One Health approach, the appropriate use of antimicrobial agents in food production has become a matter of global concern. Addressing this issue requires the sharing of knowledge and interdisciplinary collaboration among researchers across diverse fields.

Our laboratory is committed to addressing these challenges and disseminating research outcomes to the scientific community.