Dr. Taka Shibamoto is professor of environmental toxicology researching lipid peroxidation associated with diseases, natural antioxidants and their role in prevention of oxidative damages, and analysis and fate of pesticides in environment. Dr. Shibamoto also works in flavor and fragrance chemistry and has conducted research on volatile compounds associated with flavors and antioxidants in green coffee beans, roasted coffee and brewed coffee through gas chromatography and gas chromatography-mass spectrometry.