The Research Institute of Food Safety and Nutraceutical Science conducts advanced food safety related studies, such as pathogen microbes, mold toxins, agricultural chemicals, off-flavor, allergy, etc., utilizing state-of-art technology such as a GC/MS and an LC/MS/MS instruments. Additionally, "the functionality of food and food ingredients" such as the nutritional characteristic of the foods, the analysis of the physics and chemical senses including the texture of the food and impact of aroma are studied, in some cases, in collaboration with ot her research teams from Kagawa
University and research organizations both in Japan and abroad.

Our mission is to address social problems related security and health arising from foods and
development of the food industries. Furthermore, we would like to contribute to security and
sustainability of comfortable life that considers the health and welfare of people by development, creating and understanding of the foods with the nutraceutical benefits.