The curriculum of the Department of Food and Nutrition is comprised of courses on food science that cover food processing, storing, and packaging that deals with how to produce high-quality food that can contribute to human well-being; nutritional science, which is closely associated with bioscience, that deals with nutrition metabolism and its mechanisms and the development of new food materials; and foodservice management that deals with how to efficiently supply food to large groups of people.
|Major exploration||Food and Nutrition for Physical Fitness|
|Major-specific courses||Nutritional Science||Human Nutrition, Nutrient Metabolism and Lab, Biochemistry, Medical Nutrition Therapy and Practice, Molecular Biology, Nutrition and Human Growth, Nutrition Education Counseling, Community Nutrition, Nutritional Assessment, Nutrition and the Environment, Experimental Nutrition, Food Analysis and Experimentation, Advanced Nutrition, Nutrition and Health, Nutrition and Human Genetics Lab, Nutrition and Physiology, Nutrition and Cell Biology, Clinical Nutrition|
|Food Science||Food Microbiology, Food Chemistry, Food Science, Food Processing and Storage and Lab, Food Sanitation, Cultural Aspects of Food, Experimental Foods and Product Development, Cooking Science Art and Practice, Sensory Evaluation of Food, Meal Management, Food Purchasing, Nutritional Aspects of Health Functional Foods, Functional Foods|
|Foodservice Management||Foodservice Management, Introduction to the Foodservice and Hospitality Industry, High-quantity Food Production and Lab, Dietetic Field Practice; Food, Nutrition, and Foodservice Marketing; Personnel Management, Marketing in Foods and Nutrition, Field Practice in High-quantity Food Production, Trends in the Food and Nutrition Industries|
|Field Training||Field Study|
Food and Nutrition for Physical Fitness / 3 credits
Teaches standards of healthy physiques, nutritional management, and food choice to maintain physical fitness and health through balanced diet and exercise.
Human Nutrition / 3 credits
Teaches about the nutritional value of food, the physiological and biochemical functions of nutrients, and principles for determining their required amounts and how to apply this knowledge.
Cooking Science Art and Practice / 3 credits
Teaches the characteristics of food components, the physical and chemical changes that occur during cooking, and the theory and practice of selecting appropriate cooking methods based on scientific and aesthetic knowledge about food.
Biochemistry / 3 credits
Teaches about the structures and properties of carbohydrates, lipids, proteins, and nucleic acids, the properties and functions of enzymes, protein synthesis, and genes.
Molecular Biology / 3 credits
Teaches about the structure and function of DNA, RNA, and proteins, which are biomacromolecules in living organisms; how they replicate and are transcribed and translated; and basic molecular biology techniques.
Food Chemistry / 3 credits
Teaches about the physical and chemical properties of ingredients in food, cytological changes caused by cooking and processing, and the functionality of food materials.
Nutrition and the Environment / 3 credits
Teaches about the theory of diet and nutrition in various environments, including temperate, frigid, tropical, alpine, seafloor, and zero-gravity environments, and trains students about how to present nutritional requirements and appropriate dietary guidelines.
Foodservice Management / 3 credits
Teaches methods for managing foodservice centers, including basic business management concepts and foodservice management principles.
Nutrient Metabolism and Lab / 3 credits
Teaches about the relationships and regulation between nutrients with a focus on intermediary metabolic processes that include carbohydrates, lipids, and protein metabolism and conducts related experiments.
Experimental Nutrition / 3 credits
Teaches basic principles of nutritional science and the important functions of nutrients in living bodies by having students plan, conduct, and evaluate experiments using animals.
Food Microbiology / 3 credits
Teaches the basics of microbiology, including the types, characteristics, growth, gene expression and regulation, mutation, and transformation of microorganisms, and how microorganisms are used in the food industry and has students conduct relevant experiments.
Sensory Evaluation of Food / 3 credits
Teaches about how to evaluate the sensual characteristics of food and how to apply this knowledge to food development.
Introduction to the Foodservice and Hospitality Industry / 3 credits
Teaches about the growth, development of, and trends in the foodservice and hospitality industry, which also covers franchising, management companies, gaming, and cruises.
Food Analysis and Lab / 3 credits
Teaches about and has students conduct experiments related to food ingredient analysis.
Medical Nutrition Therapy and Practice / 3 credits
Examines the importance of nutrition in clinical treatment using modern medicine through the published literature and teaches about how to improve people’s quality of life through nutritional management during health and sickness.
Nutritional Assessment / 3 credits
Teaches the dietary intake status investigation method used to assess and analyze meal intake of individuals and groups and about nutrition-related indicators and various types of nutritional assessment techniques, including anthropometric, biochemical, and clinical methods, to teach students how to discern between individuals and groups in terms of nutritional risk factors so that they can help prevent disease and improve health as nutritional experts.
Meal Management / 3 credits
Teaches students basic practical knowledge about dietary management and planning.
Food, Nutrition, and Foodservice Marketing / 3 credits
Teaches the basic principles of marketing and how to apply them to the food, nutrition, and foodservice industries. Students will analyze consumers, competitors, and business environments; establish marketing plans; and establish applicable marketing strategies.
Food Sanitation / 3 credits
Teaches about food hygiene; physical, chemical, and biological hazards; how to analyze hazardous ingredients; the radiation treatment method; food hygiene laws; enforcement decrees for food hygiene laws; rules for nutritionists; and key standards for managing hazardous food components.
Food Purchasing / 3 credits
Teaches purchasing methods for large amounts of food, cooking devices, and other goods related to institutional foodservice management.
Quantity Food Production and Laboratory / 3 credits
Teaches about the theory and practice about overall foodservice management, including meal production, work and time management, and distribution and service, by giving students practical experiences of providing food to customers and theoretical lectures about the foodservice and catering industry, including about meal planning, product purchasing, cost calculation, and standard recipe development.
Clinical Nutrition / 3 credits
Teaches the principles of clinical nutrition according to how various nutrients affect the body and how nutrient requirements change during various diseases.
Nutrition and Human Growth / 3 credits
Teaches about physiological changes, nutrient requirements, major nutritional problems, and dietary guidelines for each stage of the human life cycle that is divided into the prenatal period, lactation, childhood, the school-age period, adolescence, adulthood, and senescence.
Food Processing Storage and Lab / 3 credits
Teaches about food processing principles and methods for agricultural, livestock, and fishery goods, how ingredients change during processing, what facilities are used for processing, and food storage principles and methods.
Personnel Management / 3 credits
Teaches about relationships in culinary management and personnel management skills for foodservice facilities.
Nutritional Aspects of Health Functional Foods / 3 credits
Teaches about domestic and international trends in the functional food industry, the background to the enactment of the Health Functional Food Act, and the physiological activity of health functional foods and their ingredients from a nutritional perspective.
Marketing in Foods and Nutrition / 3 credits
Teaches strategies for using and commercializing food and nutrition knowledge in the rapidly growing food and nutrition-related industries.
Advanced Nutrition / 3 credits
Teaches about the latest nutritional problems related to the metabolism, balance, and the relationships between nutrients; qualitative nutrition assessment; and disease prevention.
Dietetic Field Practice / 3 credits
Teaches about work in the foodservice and catering industry, including practices and efficient management methods, through lectures and field study.
Nutrition Education and Counseling / 3 credits
Teaches methods for teaching and reporting of nutritional knowledge through lectures and field experiences, the ability to respond to research in local communities to determine their demands, and ways to enhance and effectively utilize the nutrition and health of individuals, groups, and nations by efficiently managing nutritional information management and delivery systems.
Experimental Foods and Product Development / 3 credits
Teaches how to study the chemical and biochemical changes that occur while cooking and processing food and provides opportunities to develop new foods based on this knowledge.
Community Nutrition / 3 credits
Examines local nutritional problems and methods for improving communities’ nutrition, has students conduct research on nutrition and examine their results, and teaches how to assess nutrition using simple biochemical methods.
Cultural Aspects of Food / 3 credits
Teaches about the characteristics and development of distinctive diets in different cultures through theory and practice.
Functional Foods / 3 credits
Teaches about the physical and chemical characteristics, biological activation, and health-related functionality of food ingredients and discusses functional foods to develop students’ abilities to work as experts in the functional food industry.
Field Study / 2 credits
Students apply what they learned in the classroom in hospitals and foodservice businesses to strengthen their practical abilities and skills.
Field Practice in High-quantity Food Production / 3 credits
Teaches techniques and principles about high-quantity food production through field trainings at Allen Hall.
Nutrition and Health / 3 credits
Studies the influence of nutrition on human health using basic knowledge about nutritional science.
Nutrition and Human Genetics Lab / 3 credits
Teaches the basic concepts of genetics, the principles of genetics experiments, and the application methods in the field of nutrition, that the effects of overeating differ by genes, and that genes can influence which food choices are appropriate.
Nutrition and Physiology / 3 credits
Teaches about biological phenomena by analyzing and classifying the phenomena in the human body, the functions of each organ, the factors and mechanisms that influence these functions, diseases that affect the body, physiological phenomena that occur during illness, and relevant nutritional management principles.
Food Science / 3 credits
Teaches basic scientific principles of food science to be able to prepare and provide safe and healthy food for human consumption.
Nutrition and Cell Biology / 3 credits
Teaches about various cellular processes, including cell organization, intracellular transport, cellular signaling, and other key cell biology concepts with the goal of laying a solid academic foundation in cell biology.
Trends in the Food and Nutrition Industries / 2 credits
Teaches about industrial and research issues and trends in the foodservice industry, which is rapidly changing as a result of domestic and international social, economic, and political influences and research trends.