Dr. Takumi Misaka obtained his Ph.D. from the University of Tokyo in 1998. He worked in a food company (Nissin Food Products. Co. Ltd.) for two years, and then became a postdoctoral fellow of the University of Tokyo for one year. In 2001, he became a research fellow of Japan Society for the Promotion of Science, and then became a research associate of National Institute for Physiological Sciences in Okazaki. In 2005, he moved to the University of Tokyo, and he is now an associate professor of the University of Tokyo.
Since 2005, he has been studying food science, such as the mechanism of taste reception by the functional analysis of the taste receptor.
He received the Japan bioscience, biotechnology and agrochemistry society award for the encouragement of young scientists in 2010.