Major in Food Science and Nutrition Studies
Creating experts in food that support good health by accumulating research and practice
Food Science and Nutrition Course
The research themes are from the three fields of food science, nutrition, and cooking. Students will engage in research activities centered on experiments and investigations, and strengthen their abilities as specialized professionals. Based on the viewpoint of the consumer, we will train human resources who can be active as corporate researchers and university/junior college faculty, with highly specialized knowledge and thinking abilities regarding food.
Clinical Nutrition Course
This course is for students with a registered dietitian license. Through lectures centered on pathological nutrition, a one-year internship at a hospital that provides advanced medical care, and case studies of pathological nutrition conducted with the cooperation of doctors, we will train registered dietitians who will have the latest medical knowledge, and can enact advanced nutritional management in the field.
Entrance Exam Outline
Masters Course
- Number of Enrollees: 8
- Standard Study Term: 2 years
- Degree/Doctorate (Master of Science in Food Science and Nutrition)
Obtainable Licenses
- Junior High School Teacher’s Specialized License (Home Economics)
- High School Teacher’s Specialized License (Home Economics)
Potential Post-Completion Fields
- Graduate School Doctorate Program (Second Term)
- Registered Dietitian
- Researcher
- University Faculty
- Home Economics Teacher (Junior/High School), etc.
Primary Master’s Thesis Themes
- Considering nutritional disorders due to the presence or absence of cachexia in patients with gastrointestinal cancer
- Research regarding the nutritional status of outpatients undergoing chemotherapy
- Considering nutritional disorders viewed from energy inflow/outflow in heart failure patients