Faculty of Food and Health Sciences

We nurture registered dietitians who support a healthy longevity society from the perspective of nutrition and human resources who can contribute to the food industry and local community by making use of their knowledge of good taste and safety.

• Study on a broad range of topics related to “food,” including nutrition, cooking, food culture, and food product development
• State-of-the-art experiments and practical training in pursuit of a deeper understanding of deliciousness

Department of Health and Nutritional Sciences

We nurture registered dietitians who can play an active role in various fields of medical care and welfare.

In modern society, much attention is paid on being healthy and living long. There is a demand for nutritional care to prevent and improve disease and to maintain the health of a wide range of people including not only healthy people but also those who are injured, sick, or elderly. The Department of Health and Nutritional Sciences nurtures registered dietitians who can be active in various fields, including hospitals, administrative institutions, and welfare facilities. We provide an environment where students can learn “collaborative healthcare” with other departments and majors at the university.

Department of Innovative Food Sciences

We aim to nurture human resources who can contribute to innovation of gastronomy based on their wide acquired knowledge of food.

The Department of Food Innovation provides practical education that considers “food development” as “food innovation.” We aim to equip our students with analytical skills related to food through practical training in food ingredient analysis and marketing research. Students also explore “gastronomic features,” such as taste, texture, and nutrition, both from scientific and technical perspectives, which lead to food planning. Students also study decoration and coordination and other post-development approaches to food to acquire diverse and specialized knowledge about food.