Learning Characteristics
Scientifically explore the concept of deliciousness, through an abundance of experiments and practical training.
Thoroughly learn about food, cooking, and nutrition balance.
Scientifically explore the concept of food through an abundance of experiments and practical training
Introductory Courses
In the 1st year of education, students will gain an overview of the content of 4 years of study, and adopt their attitude for university study.
Basic Education Subjects
Between the 1st and 2nd years, students will acquire the necessary basic knowledge for specialized learning through lectures, experiments, and practical training.
Applied / Detailed Courses
Students will learn the necessary knowledge and technology for scientifically understanding and pursuing the characteristics and preferences for food, through lectures, experiments, and practical training. Additionally, students will experience internships and food development projects at food-related companies.
Graduation Thesis
Students will become involved in specialized research regarding food, with their 3 years of learning as a foundation.
Courses of Interest
Food System Development Theory
Students will learn about the current state, issues, and changes in consumer needs of each stage of supply, distribution, and consumption regarding food system from production to consumption, and gain the knowledge and information gathering technologies necessary for food development.
Food Sensory Evaluation Theory
Sensory evaluation is the evaluation and measurement of food characteristics by the human five senses. Students will learn about the characteristics of human senses in order to gain highly credible data without using devices.
Food Processing & Material Science Experiments
Students will have the opportunity to actually manufacture various processed food, such as bread, udon noodles, and sausages, and learn about these principles and methods. Through data analysis and sensory evaluation, we will consider what effect the differences in ingredients has on the physical properties and palatability of food.
Food Biotechnology Experiments
Through experiments, students will learn the 4 basics of cell culture, cell fusion, genetic recombination, and bioreactors, through biotechnology that utilizes the mechanism of biological phenomena of microorganisms, plants, and animals.
Nutrition
Lean about what kind of changes that the nutrients that humans ingest make within the body, how these nutrients are used as energy sources and body components, and the role of nutrients in health.