Beyond food science: finding a lifelong research topic on food and health

For nearly 40 years, from my student days to the present, I have been engaged in research primarily at my alma mater, Nagoya University; at the National Institutes of Health (N.I.H.) in the United States, where I served as a postdoctoral fellow; and at the University of Tokyo, where I am currently affiliated. At each of these institutions, I have consistently focused on research themes related to the chemical reactions underlying biological phenomena associated with food and health, with a particular emphasis on covalent protein modifications induced by reactive species. This research has become the lifelong theme to which I have dedicated my career.