As it is every person’s wish to live a healthy and prosperous life, an in-depth knowledge of various scientific facts related to food is important for fulfilling that wish.

At the Department of Food Science and Nutrition, we strive to educate experts who will be the leaders in the food and nutrition-related fields in Japan.

The faculty and students of the Department are engaged in learning and research related to the life sciences to better understand various aspects of food including its nutrition, functions, safety and taste with the aim of enhancing people’s health and preventing diseases through diet.The scope of our learning and research covers a wide range, from the microscopic level such as chemical substances (DNA, proteins, lipids, vitamins, etc.) and cytoplasm to the macroscopic level such as individuals and groups of people.

In addition, the Department offers courses that enable students to become registered dietitians, nutrition educators, home economics teachers (at junior high schools and high schools), food sanitation inspectors and supervisors; these courses offer practical education through on-site training at hospitals, schools and health centers.

The Department is looking for students who have an interest in food and health, are motivated to study matters in detail, and aspire to use the knowledge to contribute to society in the future. As the courses taught at the University assume that students have already acquired basic scholastic abilities at high school, we recommend that enrolling students take an interest in and study various natural science subjects, including chemistry and biology. We also recommend that students improve their English skills to a sufficient level, as English proficiency has become an increasingly important tool to gather and publish various knowledge and information related to food and health, along with the globalization of modern science.
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The Department of Food Science and Nutrition provides students with opportunities to learn and conduct cutting-edge academic research focusing on bioscience, which is also highly interdisciplinary in nature and allows collaborative studies in medicine, agriculture and engineering.

Regarding the courses offered, the Department encourages students to attend lectures and take part in experiments and practical training in basic subjects such as biochemistry and organic chemistry as well as in more advanced subjects including food chemistry, food analysis, food safety, food hygiene, cookery science, microbiology, anatomical physiology, pathology, nutritional biochemistry, applied dietetics, nutritional education, clinical dietetics, public health nutrition, and school meal management/administration.

The students will study the fundamental subjects thoroughly in the 1st year and will take more specialized lectures, experiments and practical training in the 2nd and 3rd years. In the final year, the students will be assigned to various laboratories where they will perform graduation research on a subject of their choice in cutting-edge food science and nutrition studies. At the laboratories, where we offer education in small groups and the faculty-to-student ratio is as low as one instructor per several students, the students will conduct experiments and studies on their respective research subjects, complete the graduation research, and present their findings at the graduation thesis presentation session as well as at related academic conferences, all under the close supervision of the instructors. The seminars offered at the laboratories will allow the students to obtain the latest high-level expertise in food science and nutrition through personal interactions with the faculty and graduate students, who are available for active academic discussions with the students.

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