Department of Food Functionality and Health Research conducts research aimed at realizing a healthy society through food, based on the Japanese dietary pattern. From the perspective of "who eats what and how," we scientifically clarify optimal dietary approaches tailored to individuals, design foods accordingly, and propose dietary lifestyles that contribute to well-being. To achieve this, we quantify and accumulate data on diverse health conditions and dietary habits, while systematically organizing information on the nutritional and functional components contained in high-quality Japanese food materials. These efforts lead to new food proposals based on integrated "human × food" data. In addition, we investigate the characteristics of agricultural and processed foods, as well as human physiological responses related to health and palatability, and develop methodologies for food design that incorporate these findings. Through this research, we aim to enhance the value of domestic agricultural products and contribute broadly to extending healthy life expectancy through food.
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