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Department of Food & Nutritional Sciences

About the Department of Food & Nutritional Sciences

Addressing the issues of “Food” and “Nutrition”

It is basic to living to constantly get safe, delicious, and nutritious food. However, it has become more difficult to do this recently due to many problems that have occurred such as BSE, bird flu and incorrect labeling at supermarkets. In order to prevent these problems, comprehensive efforts from various standpoints such as production, processing, manufacturing, and distribution are necessary. The Department of Food and Nutritional Sciences is aimed at approaching comprehensively the science and technology starting from producing foods to eating at tables.

Learning special areas of food and nutrition based on modern biology

Students in this department thoroughly study the basics of modern biology, for example, organic chemistry, biochemistry, molecular biology, cell biology, micro biology, and so on. It is essential to understand biology in order to tackle today's food issues as a specialist. Furthermore, they study the fundamental subjects for dealing with food issues, which includes food chemistry, food engineering, food manufacturing, food physics, nutritional chemistry, and molecular nutrition. At the same time they study subjects related to the safety of the food called food microbiology and food safety and the subjects related to food distribution.

Experience real food production using a laboratory

A lot of experiments and practical training for engaging in the food industry are provided. The students experiment within nutritional chemistry and food safety, as well as organic chemistry, biochemistry, enzymology, microbiology, molecular biology, and sitology. There is a laboratory built on the campus where students can learn the practical side of food processing and manufacture by food processing tests and training, food manufacturing tests and training and so on.

Developing real food professionals from production to dining tables

Providing delicious, nutritious, and safe food stably - food science looks easy but actually is a knowledge-intensive, difficult and complicated area of science. Those who are engaged in this area are required to have advanced special techniques. The need for food professionals is great and the opportunities after graduation have been broadening, for example, professional engineers in the food industry, civil officers engaged in food matters, and teachers specializing in food education.

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Basic Information

Established 2005
Degree Bachelor of Bioscience and Biotechnology
Number of Students Major in Food & Nutritional Sciences 1st Year 58
2nd Year 53
3rd Year 66
4th Year 54
Total 231
Major in Health & Nutritional Sciences 1st Year 69
2nd Year 72
3rd Year 80
4th Year 79
Total 300
1st Year Total 127
2nd Year Total 125
3rd Year Total 146
4th Year Total 133
Grand Total 531
Number of Full-time Faculty Members Professor 12
Associate Professor 4
Senior Assistant Professor 4
Assistant Professor 0
Research Associate 6
Total 26
  • As of May 1, 2019

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