Our research group focuses on three main areas: lignocellulosic materials, fresh produce, and fungal biomass. Our research on lignocellulosic materials aims to develop highly functional stabilizers from wood biomass. For fresh produce, we work on enhancing shelf life and quality by revealing the mechanisms of post-processing senescence and developing novel packaging solutions. In the area of fungal biomass, we utilize mycelia from edible mushroom species grown on industrial side-streams to create tasty, ecological, and protein-rich foods. These efforts contribute to reducing waste, improving food quality, and developing eco-friendly materials, supporting a more sustainable future for food systems and materials.