Tomomi Komatsu

Tomomi received a B.S. in Nursing from Hokkaido University, Japan, and worked as a registered nurse in the orthopedics and spinal surgery unit as well as home care.  She joined the Bolling research lab in the Fall of 2019 as a volunteer where she created 3D surgical heart models using food gels and assisted with the yogurt study as a phlebotomist.  She joined the lab as an MS student in the Summar of 2023 to study cranberry phytochemicals. She is interested in how different cranberry cultivars differ in phytochemicals and their effects on bioavailability and health.

In her free time, she enjoys cooking, fermentation, and working out.