Skip global navigation and read the article

Skip global navigation and go to local navigation

Skip global navigation and go to footer navigation



School of Food and Nutritional Sciences



Food and health-a frontier science

Food&Health

Solutions to complex problems related to food and health require an integrated scientific knowledge of such disciplines as chemistry, biology, physiology, food science, nutrition, environmental science, engineering, and medicine, as well as practical application skills. Thus, the School of Food and Nutritional Sciences provides a systematic learning opportunity for various fields of life sciences related to food, nutrition and environmental sustainability, which leads students to the cutting edge of this frontier science. With an increasing population of elderly people in Japanese society, along with an increase in the number of people suffering from lifestyle-related diseases, there is an increasing demand for advanced scientific knowledge of nutrition and the skill required for its application. The school consists of three departments. The Department of Food Science and Biotechnology focuses on the chemistry of food ingredients, food safety, food processing, food production, and related biotechnology to lead the students to be experts in food-related industry, food safety and its function. The Department of Nutrition and Life Sciences emphasizes the basic principles of life sciences related to nutrition and human health. The Department of Environmental and Life Sciences focuses on the fields of environmental science and engineering related to food and human health. The advanced education and researches have been developed on the interaction among the three departments.

Laboratories and Faculty Members

Department of Food Science and Biotechnology

Practical training course for the 3rd year students; cloning and expression of recombinant GFP in E. coli.

The Department of Food Science and Biotechnology admits 25 students a year. The education program is divided into the three major categories; The first one is the chemistry of food components; the second is the science and engineering in food production and processing; the third is the hygiene and toxicology of food-related substances. Many lectures conducted in the course are accompanied with experiments and practical training. Students are required to attend lectures on biotechnology and life sciences, which deal with the latest knowledge obtained in those research areas. Classes offered by the other department, Department of Nutrition and Life Sciences, are also available to the Food Science and Biotechnology students.


Department of Nutrition and Life Sciences

The Department of Nutrition and Life Science admits 25 students a year as well. The education program is composed of three major steps. In Step 1, the students learn basic mechanisms of life and health maintenance through biochemistry and physiology. In Step 2, students learn metabolism and nutritional aspects of food components. In Step 3, students learn the public and clinical aspects of nutrition, with an emphasis on training in the practical skills required for dietetics professionals, including nutritional care and management, nutrition education, and food management. Students are encouraged to take some subjects offered by the Department of Food Science and Biotechnology.


Department of Environmental and Life Sciences

The Department of Environmental and Life Science admits 20 students a year. The education program is divided into the three major categories: The first one is the environmental analysis; the second is the risk evaluation of environmental factors; the third is the environmental engineering. Many lectures conducted in the course are accompanied with experiments and practical training. Students are required to attend lectures on environmental and life sciences, which deal with the latest knowledge obtained in those research areas. Classes offered by the other departments are also available to the Environmental and Life Sciences students.

Expected Careers

Careers are available in food and food-related industry, government, public services, hospitals and clinics.

Graduates from Department of Food Science and Biotechnology are expected to work in food companies, research institutes, and public institutes, agencies, and offices which are in charge of food safety and quality control. Graduates from the Department of Nutrition and Life Sciences, on the other hand, are expected to find their career in governmental institutes or offices responsible for public health and nutrition, hospitals, food and pharmaceutical manufacturers. Many graduates intend to go to graduate school.