Faculty of Health and Nutrition

The "Department of Administrative Nutrition" is a specialized and practical department that thinks about health and dietary habits. In addition to the fundamentals of maintaining and promoting people's health, and preventing diseases, the objective is to foster dietitians who have acquired knowledge, technique and skills related to nutrition and health that serve as the foundation for supporting the improvement of quality of life (QOL), who are ready to think on their feet in promoting the health of national citizens, in the fields of health, medical care, welfare, etc. The department is made up entirely of practical curriculums that reflect actual practice, such as acquiring the ability to control one's body adeptly, and learning about important counseling in nutritional guidance. The Department also supports all students in passing the national exam for registered dietitians, and fosters the strength for students to be battle-ready in the real world.

Practical curriculums that are conscious of actual practices

In the Department of Administrative Nutrition, curriculums that take the subjects specified in the Dietitians Act have been put together. As a result, this is a department that is suitable for people who want to acquire knowledge and techniques that allow them to succeed as an immediate asset once they graduate and enter society.

Fostering of leaders among registered dietitians

In the Department of Administrative Nutrition, practical curriculums that fuse lectures with experiments and practical training are prepared, with the objective of having students acquire specialized knowledge and techniques to implement advanced nutritional education and guidance. Experts in nutrition who can be successful as an immediate asset in the occupational fields of health, medical care, and welfare are cultivated. The department aims for students to have a broad perspective, with passing the national exam for registered dietitians as the first step, and to acquire the ability to exhibit leadership, from among the dietitians at their respective workplaces.

The areas of activity where careers can be maximized are expanding

The medical field, such as hospitals, welfare field, such as welfare facilities for the elderly, as well as schools, supply centers of meals at public health centers, the field of sports nutrition, meal provision companies, etc. are the main career paths for dietitians (nutritionists). In addition, society's demand for "food specialists" is high, and in recent years, there has been a broadly expanding trend in their areas of activity, such as by exhibiting their strengths in the research and development sector as well as management and sales operations at food-related companies, and in store operations such as of restaurants and cafeterias.

Health sector

National government, local governments, public health centers, local health centers, etc.

Medical care sector

Hospitals, clinics, welfare facilities for the elderly, etc.

Welfare sector

Special nursing homes for the elderly, nurseries and child welfare facilities such as for disabled children (people), etc.

Education sector

Training institutions for dietitians, nutritionists, cooks, etc.

Other sectors

Research institutions, food companies, health and sports facilities, etc.

As the evolution and globalization of "food" progresses, there is increasing interest in safe and secure foods and in eating and health. To be able to handle such a current society in Japan, in the "Department of Food Sciences," human resources who possess management skills in the food services business along with an entrepreneurial spirit, and human resources who can capture various issues related to food and health from a scientific point of view will be fostered.

Divided into 2 courses starting when moving up to the 2nd year

Food Science Course with further evolved specialized education on food technology

In addition to conventional specialized courses, courses on quality control, food labeling and relevant laws, food packaging, food production machines, food development training, etc. are provided, making approaches to employment in the food industry, such as in development of new foods, research on materials, and food inspection operations easier.

Food Business Course for fostering human resources in charge of the food services business sector

As interest in the security and safety of food, and in health increases, the food services business is predicted to grow even more. In this Course, business administration bookkeeping/accounting theory, marketing theory, etc. have been newly established in order to foster management skills and an entrepreneurial spirit. Support for employment in the food services business, such as the food restaurant industry and readymade meal industry, such as hotels and restaurants, is provided.

World of monozukuri manufacturing related to "food" and its attractiveness

In today's society, there is unprecedented interest in "food." Awareness of the safety and functionality of health and food has been increasing rapidly, even from the perspective of us consumers. One of the attractive qualities of learning in this Department is that we have accumulated knowledge related to the safety and functionality of food, as the f undamentals for monozukuri manufacturing related to "food." The term monozukuri used here refers to knowledge and techniques related to processing and storage of foods such as agricultural products, marine products, and livestock, as well as foods that utilize seasonings for brewing and microorganisms. In other words, we foster an "eye for science" that can judge the quality and safety of foods that are actually sold, by having students acquire basic methods through actually experiencing cooking (including confectionery and bread-making) and processing. For all of you who are planning on studying in this Department, by scientifically studying food ingredients, food processing/storage, and food hygiene, and by gaining thorough knowledge on the safety/functionality of food and biotechnology, this world will show you a broader version of itself.

Fields of activity are broad, ranging from manufacture and distribution of foods and chemical products, to the "food" business such as the restaurant industry, to civil servants.

Recently, there has been an increasing need for human resources who can carry out total production of "food" in leading businesses in the food industry, such as menu development and store management in the restaurant industry, and new food development and sales promotion in food-related industries. At the same time, as various food ingredients are being distributed, including imported products, there has been increasing interest in food safety, such as of genetically modified foods and food accidents. In today's society, there are everincreasing expectations toward the work of food sanitation inspectors who are responsible for safety and hygiene management in exported and imported foods that are distributed in the market, as well as processes such as food manufacture/processing, distribution, etc. Providing backup based on a well-prepared system such as civil servant guidance is one of the attractive parts of Food Sciences.