**Masashi Hosokawa**

Prof. Masashi Hosokawa has studied marine food chemistry and molecular nutrition of marine chemicals such as carotenoids and n-3 polyunsaturated fatty acids at Hokkaido University. He started his academic career in 1994 as an assistant professor in the Faculty of Fisheries Sciences, Hokkaido University. He became associate professor in 2000 and professor in 2017 at Hokkaido University. From June 2000 to May 2001, he worked on the bioconversion of polyunsaturated fatty acids to hydroxyl and tetrahydrofuranyl fatty acids as a Visiting Scientist at USDA, NCAUR, and ARS. He recently reported that dietary fucoxanthin is metabolized to paracentrone, which is a cleavage product, and exhibits anti-inflammatory effects on activated macrophages and adipocytes.
