Dr. Yoji Kato is a Professor in the School of Human Science and Environment at the University of Hyogo, Japan. He received his Ph.D. from Nagoya University in 1995 and served as a JSPS Research Fellow (1995-1998). Dr. Kato's research primarily focuses on oxidative stress biomarkers, functional food factors, and the physiological effects of phytochemicals. He has published extensively on topics such as the metabolism and functions of Manuka honey phytochemicals (including leptosperin) and the inhibitory effects of food-derived compounds, such as tea catechins, on the SARS-CoV-2 main protease. He serves on the Board of Directors for the Japanese Society of Food Factors and as a Councilor for the Society for Free Radical Research JAPAN. His awards include the Academic Award from the Society for Free Radical Research JAPAN (2014) and the Governor's Commendation for Meritorious Service in Nutrition Improvement Programs in Hyogo Prefecture (2026).