Toshiro Matsui graduated from the Faculty of Agriculture, Kyushu University, and received his Ph.D. After graduating, he joined the same university as an Assistant Professor and is now a Professor at the Department of Bioscience and Biotechnology. He is also a member of many professional societies, such as the Japanese Society for Food Analysis, the Japan Society for Bioscience, Biotechnology, and Agrochemistry, the Japanese Society for Food Science and Technology, and the Society of Packaging Science & Technology, Japan. His research interest is the prophylaxis of life-related diseases such as hypertension and diabetes by bioactive food compounds and their bioavailability.