Department of Food Science and Human Nutrition


Department of Food Science and Human Nutrition

The science of food and health.

Explore the functionality and nutritional aspects of food and the relationship between food and health from a scientific perspective.
Students acquire a broad knowledge of agricultural products through the curriculum of the Faculty of Agriculture, and aim to become registered dietitians who contribute to food safety and health, medical care, and nutrition education.


Key Points of Study

01Training registered dietitians with a broad perspective in Agricultural Science

Students systematically learn the food process based on “agriculture” and acquire the specialized knowledge, skills, and attitudes in “food, nutrition, health, medicine, and nutrition education” necessary for registered dietitians.

Practical training

02Practical training and exercises that allow students to think and practice on their own

In addition to the experiments, practical training, and off-campus practical training required for the training of registered dietitians, students will take experiential learning classes such as on-farm training to cultivate the ability to think and practice independently in a collaborative manner.

experiment

03Multi-professional cooperative education with the Faculty of Pharmacy and Nursing

Students will learn by multidisciplinary cooperation with medical personnel from the Faculty of Pharmacy and the Faculty of Nursing to become registered dietitians that can play an active role in promoting team medicine and community-based comprehensive care.

Exercise

Curriculum

Our curriculum aims to train registered dietitians with knowledge of agriculture, that can contribute to health, medical care, and nutrition education, students study clinical nutrition, nutrition education, food service management, public health, and other topics regarding diet, as well as subjects from other departments concerning agriculture.

研究室の様子

●Compulsory Courses

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  Year 1 Year 2 Year 3 Year 4
Specialty
Subjects
Common
Courses
●Introduction to Agriculture
●Basic Seminar in Agriculture
Seminar in Global Agriculture Seminar in Smart Agriculture
Agricultural Meteorology
Forest Ecology
Agricultural Intellectual Property
Specialty
Core
Courses
Fundamental Courses ●Fundamentals of Biology
●Fundamentals of Chemistry
Exercises in Basic Biology
Exercises in Basic Chemistry
     
Society, Environment and Health Courses   ●Public Health
●Introduction to Health Management
Health and Welfare  
Structure and function of the human body and   origins of disease Courses ●Anatomy and Physiology
●Biochemistry
●Microbiology
●Practice in Anatomy and Physiology
●Experiments in Biochemistry
Introduction to Clinical Medicine
●Exercise Physiology
Molecular Biochemistry
Clinical Pathophysiology
Pharmacology
Experiments in Microbiology
   
Food and Health Courses ●General Food Science
●Food Materials Science
●Food Hygiene
●Cookery Science
●Experiments in Food Science I
●Experiments in Food Science II
●Practice in Cookery Science I
●Practice in Cookery Science II
●Experiments in Food Hygiene
Food Processing
Practice in Food Processing
Practice in Cookery Science III
   
Basic Nutrition Courses ●Basic Nutrition
●Practice in Basic Nutrition
     
Applied Nutrition Courses   ●Applied Nutrition I
●Applied Nutrition II
●Practice in Applied Nutrition
Applied Nutrition III
 
Nutrition Education Courses   ●Nutrition Education I ●Nutrition Education II
●Practice in Nutrition Education
Nutrition Education III
 
Clinical Nutrition Courses   ●Clinical Nutrition I
●Practice in Clinical Nutrition I
Clinical Nutrition II
Clinical Nutrition III
Clinical Nutrition IV
Nutritional Pharmacology
Practice in Clinical Nutrition II
Practice in Clinical Nutrition III
 
Public Nutrition Courses   ●Public Health Nutrition I ●Practice in Public Health Nutrition
Public Health Nutrition II
 
Food Service Management Courses   ●Food Service Business Management Theory I
●Practice in Food Service Business Management
Food Service Business Management Theory II
   
Comprehensive Exercises Courses     Guidance to Field Practice(Seminar)
  Practice in Integrated Nutrition for Registered Dietitians
Clinical Practice Courses   ●Field Practice in Food Service(Off-Campus)  
  Field Practice I (Food Service Business Management)
Field Practice II (Public Health Nutrition)
Field Practice III (Clinical Nutrition)
Field Practice IV (Clinical Nutrition)
Specialty Comprehensive
Courses
Agricultural Production Courses     Horticultural Technique
Plant Disease
Plant Improvement
Insects and Human Life
Crops and Energy Production
Living Soil
Applied Biology Courses     Molecular World of the Plants
Genome and Life
Biodiversity and Evolution
Animals and Human Life
Microorganisms and Human Life
Marine Organisms and Human Life
Food and Agriculture Business Courses     Study to Food and Agricultural Ethics
Study to Food and Agricultural Economics
Study to Symbiosis of Food and Agriculture
Study to Food System
Study to Agricultural Diversity
Study to Food and Agricultural History
Seminars and graduation research ●Freshman Seminar   Research of Food and Nutrition ●Graduation Research
General Education Subjects Common Courses ●Introduction to Liberal Arts      
Language Courses Japanese Reading and Writing
Basic English Ia
Basic English Ib
Basic English IIa
Basic English IIb
Practical English I
Practical English II
Chinese I
Chinese II
Basic English Conversation a
Basic English Conversation b
 
Overseas Language Training
IT Courses ●Information Literacy I
Information Literacy II
     
Physical Education Sports Science I
Sports Science II
     
Cultural Studies Psychology
Ethics
Philosophy
Regional Geography
Human Geography
Literature
Cultural Anthropology
Women’s Studies
   
Social Studies Study of Volunteer Activity
Introduction to Economics
Japanese Politics
Introduction to Jurisprudence
Introduction to Management
Tourism Studies
Japanese Constitution    
Natural Sciences Mathematics
●Bioethics
Life and Environment Earth and Space Science
Experiments in Earth Science
 
Career ●Career Design I Career Design II
Development of Mathematical Ability
Internship
Clinical Medical Seminar
Tutorial on Self-medication
Clinical Medical Practice
For International Students Japanese Culture and Society FI
Japanese Culture and Society FII
Japanese Reading FI
Japanese Reading FII
Japanese Grammar FI
Japanese Grammar FII
Japanese Reading and Writing FI
Japanese Reading and Writing FII
Comprehensive Japanese FI
Comprehensive Japanese FII
Japanese for Specific Purposes FI
Japanese for Specific Purposes FII
Japanese Conversation FI
Japanese Conversation FII
For Returning Students Japanese Culture and Society RI
Japanese Culture and Society RII
Japanese Reading R
Japanese Grammar R
Japanese Reading and Writing R
Comprehensive Japanese R
Japanese for Specific Purposes R
Japanese Conversation R

Laboratories

Contributing to the maintenance and promotion of health and the advancement of nutrition education in the fields of food and agriculture

The Department of Food and Nutrition has the following 16 laboratories. We promote research on health, medicine, food, and nutrition education, and work to solve problems through fieldwork in collaboration with local communities and companies.

Department of Food Science and Human Nutrition
Department Head Michinori Kurokawa

Specialty Fundamental Research Labs

Laboratory of Public Health
Toshio OGAWA[Professor]
Laboratory of Clinical Medicine
Sadaki SAKANE[Professor]
Laboratory of Exercise Physiology
Mami FUJIBAYASHI[Professor]

Laboratory of Culinary Science
Mami ANDO[Professor]
Laboratory of Food Science
Tomochika MIZUMA[Professor]
Laboratory of Food Processing Engineering
Hidefumi YOSHII[Professor]

Laboratory of Food Hygiene
Yoshichika HIRAHARA
[Associate Professor]

Specialty Research Labs

Laboratory of Basic Nutrition
Yoshimi KISHIMOTO
[Associate Professor]
Laboratory of Applied Nutrition
Norihiro YAMADA[Professor]
Laboratory of Nutrition Education I
Minako MORI[Lecturer]
Laboratory of Nutrition Education II
Akiko IMAJO[Lecturer]
Laboratory of Nutritional Pharmacology
Taizo KITA[Professor]
Laboratory of Clinical Nutrition I
Chika MOMOKI
[Associate Professor]
Laboratory of Clinical Nutrition II
Katsumi AZENISHI
[Associate Professor]
Laboratory of Public Health Nutrition
Michinori KUROKAWA
[Professor/Department Head]
Laboratory of School Lunch Business Management
Masahiko TARUI[Professor]

Laboratory of Public Health

Toshio OGAWA[Professor]


Laboratory of Clinical Medicine

Sadaki SAKANE[Professor]


Laboratory of Exercise Physiology


Laboratory of Culinary Science

With the goal of "contributing to health through culinary science," we are conducting research on the nutritional components, palatability, and physiological functions of foods that are altered by various cooking methods. So far, we have investigated the relationship between the antioxidant capacity of foods, which is related to the suppression of cancer, and the cooking method. We are also developing a new freezing method to improve the quality of frozen foods, including their nutritional components, which are essential in modern life. Through these research activities, the Culinary Arts Laboratory aims to improve people's QOL and contribute to the food industry.

Mami ANDO[Professor]

Contributing to Health Promotion through Culinary Science

Food materials become edible food only after they have undergone cooking operations. In the Culinary Science Laboratory, we study the nutritional components, palatability, and physiological functions of food ingredients as they are altered by various cooking operations, with the aim of improving people's quality of life and contributing to the food industry.

Healthy Life with Cooking and Food Processing
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Laboratory of Food Science

We are analyzing the processing characteristics of rice in a variety of ways, and develop new technologies that are useful for new foods as well as non-food applications. In addition, mathematical simulation is used to analyze the changes in components in food processing processes, and fundamental and applied technologies that contribute to the improvement of food quality are developed. Often, foods stay in food factories for a long time, and we use VE (Value Engineering) and IE (Business Engineering) methods to optimize food processing processes.

Tomochika MIZUMA[Professor]

Effective use of rice and optimization of food processing processes

We are analyzing the processing characteristics of rice in a variety of ways, and develop new technologies that are useful for new foods as well as non-food applications. In addition, mathematical simulation is used to analyze the changes in components in food processing processes, and fundamental and applied technologies that contribute to the improvement of food quality are developed. Often, foods stay in food factories for a long time, and we use VE (Value Engineering) and IE (Business Engineering) methods to optimize food processing processes.

New technology development for food processing
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Laboratory of Food Processing Engineering

We will learn how to improve the food preservation and make "safe," "delicious," "easy to use," and "nutritious" foods with processing various foods. The research topic is the formation of functional food powders with physiological activity for long shelf life. As the specific examples, formation of spray-dried fish oil powder and the release control from spray-dried flavor powder are investigating in collaboration with food companies.

Hidefumi YOSHII[Professor]

Formation of Functional Food Powder

We will learn how to improve the food preservation and make "safe," "delicious," "easy to use," and "nutritious" foods with processing various foods. The research topic is the formation of functional food powders with physiological activity for long shelf life. As the specific examples, formation of spray-dried fish oil powder and the release control from spray-dried flavor powder are investigating in collaboration with food companies.

Spray Drying and Molecular Encapsulation as for Food-Grade Nanomaterial
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Laboratory of Food Hygiene

Foods contain nutrients that are essential for human survival and beneficial ingredients to maintain and improve health. However, these foods can also contain harmful chemicals that threaten safety. The Food Hygiene Laboratory analyzes various chemical substances such as pesticides, food additives, and harmful inorganic substances contained in foods and assess and manages these risks to protect human health.

Yoshichika HIRAHARA[Associate Professor]

Academic eyes to watch over food safety

Food maintain human life and brings a comfortable life. However, these foods can contain substances that threaten safety. We detect hazardous substances by the latest analytical technology to protect human health.

Study on Safety Assurance of Foods
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Laboratory of Basic Nutrition

Our daily diet contains a large number of nutrients and functional components. In the Basic Nutrition Laboratory, we study the effects of functional food components (mainly polyphenols and carotenoids) on the prevention of chronic diseases and the maintenance and promotion of health through experiments using cultured cells and research on human subjects. We are also engaged in research on how much of such functional components we consume from our diet and what health outcomes can be expected.

Yoshimi KISHIMOTO[Associate Professor]

Power of food and nutrition to make people healthy

Our daily diet contains a large number of nutrients and functional components. I mainly focus on polyphenols and carotenoids, and try to clarify their effects on the prevention of chronic diseases and the maintenance and promotion of health through experiments using cultured cells and research on human subjects.

Health and Nutrition Sciences to Explore Food Functions
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Laboratory of Applied Nutrition

Humans have different tastes and nutritional requirements depending on their life stage (age) and lifestyle. The Laboratory of Applied Nutrition researches and develops processed foods that suit people's life stages and lifestyles, and proposes ways to use them. At that time, we will conduct research that contributes not only to nutritional problems but also to food problems, regional development, and environmental problems by exploring the effective use of food materials that are discarded even though they contain active ingredients, such as the dregs used to make koshian (sweet bean paste) and mandarin orange juice.

Norihiro YAMADA[Professor]

Research and Development of Processed Foods Suited to Life Stages and Lifestyles

Humans have different tastes and nutritional requirements depending on their life stage (age) and lifestyle. The Laboratory of Applied Nutrition researches and develops processed foods that suit people's life stages and lifestyles, and proposes ways to use them. At that time, we will conduct research that contributes not only to nutritional problems but also to food problems, regional development, and environmental problems by exploring the effective use of food materials that are discarded even though they contain active ingredients, such as the dregs used to make koshian (sweet bean paste) and mandarin orange juice.

Propose processing methods that increase nutritional value and environmentally friendly
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Laboratory of Nutrition Education I

In order for people to lead a quality, comfortable, and vigorous life, this laboratory examines methods of management from the perspective of creating a social environment system that leads to and motivates behavioral changes in desirable dietary habits through nutrition and health education. Through the results of our research, we will explore the management methods of dietitians required in the Society 5.0 era, which respect people's life backgrounds and values, and can support decision-making for better dietary habits with rich humanity.

Minako MORI[Lecturer]

Exploring the management of dietitians required in the new era

In order for people to lead healthy, vibrant lives, we will examine management methods from the perspective of creating a social environment system, in which nutrition and health education can lead to desirable changes in dietary behavior and motivate people to change their behavior. Through the results of our research, we will explore the methods of management for dietitians that are required in the new era.

Nutrition education leading to behavior change
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Laboratory of Nutrition Education II

Food education in school education is the Intellectual Education, Physical Education, and Moral Education. In the Nutrition Education Laboratory, we research food education that enables children and students to develop rich humanity and acquire the power to live. In order to realize food education that leads from mere nutrition education to total human development, we aim to build systematic and continuous food education programs according to developmental stages, and to enhance disaster prevention education related to food in school safety education. It also contributes to the development of nutrition teachers, who are the core of this program.

Akiko IMAJO[Lecturer]

Exploring Connected Food Education

We conduct research on lifelong mental and physical health and food problems in the event of a disaster from the perspective of food education. In order to promote food education that supports sustainable food, we will cooperate with educational institutions and the government to contribute to the enhancement of food education, enlightenment on food education, and provision of appropriate food information in the event of a disaster.

Food in the event of a disaster in food education
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Laboratory of Nutritional Pharmacology


Laboratory of Clinical Nutrition I

In super-aged society, efforts to extend the healthy life expectancy of older people and to return them to home are important. In cooperation with various organizations, facilities, and local governments, evaluate the nutritional status of older and conduct research focusing on preventive care for older so that they can live healthy lives in their communities.
We will also study dietary patterns and nutrients that influence the prevention of frailty.

Chika MOMOKI[Associate Professor]

Efforts to extend the healthy life expectancy of older

In cooperation with various organizations, facilities, and local governments, evaluate the nutritional status of older and conduct research focusing on preventive care for older so that they can live healthy lives in their communities.
We are also studying dietary patterns and nutrients that influence the prevention of frailty.

Initiatives for frail prevention
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Laboratory of Clinical Nutrition II

Elderly people who have reduced masticatory ability due to tooth loss tend to have a softer diet, which reduces their nutritional intake and makes them more likely to become undernourished. Decreased masticatory function also affects swallowing function, which in turn reduces food intake. Therefore, we will grasp the dietary intake of elderly people at home and institution, provide menus and cooking guidance according to mastication and swallowing ability, and proceed with research on prevention and improvement of undernutrition.

Katsumi AZENISHI[Associate Professor]

Prevention and improvement of undernutrition by "eating by mouth"

Undernutrition in the elderly is closely associated with dysphagia, dementia, frailty and sarcopenia and can lead to long-term care. Therefore, in order to improve the nutritional status of the elderly at home and at facilities, we provide menus and provide cooking guidance. In the future, we will develop long-term care foods such as swallowing-adjusted foods with enhanced nutrition.



Laboratory of Public Health Nutrition

We are conducting research from a variety of perspectives under the theme of "building a system for a society where everyone can live in good health. For example, we are developing health promotion programs for local residents based on the results of community diagnosis, developing dietary education tools, and developing self-training programs for health care professionals using ICT. We are also working on the development of food products to promote coexistence and utilization of deer and wild boar, which are harmful animals.

Michinori KUROKAWA[Professor/Department Head]

Build a social system where everyone can live in good health.

We work with the Osaka Prefectural Government and municipalities to survey and analyze the lifestyles and health of local residents, and assist in the preparation of administrative plans such as comprehensive plans and health promotion plans. We also develop food products, such as allergy-friendly disaster food, and tools for promoting health education and dietary education, with the aim of solving the problems faced by local governments.

Support for solving local issues
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Laboratory of School Lunch Business Management

We are conducting research on appropriate cost accounting for hygiene management in school lunches. We will take up the hygiene management work, which has been less conscious of cost due to its absolute necessity, and aim to improve its efficiency, that is, to consider cost accounting for cost control and improve management. In addition, we are investigating and researching the overall operational aspects of the new cooking system (in-cart cooking system), and in the future we aim to provide timely and timely temperature meals and improve efficiency, and to improve labor shortages.

Masahiko TARUI[Professor]

Familiarize yourself with the next generation of school lunch

Currently, labor shortages are a problem for school lunch facilities. Schools, hospitals, offices, long-term care facilities, etc. Therefore, the next-generation school lunch provision system (automatic cooking) is attracting attention. We are conducting research on process control and menu creation for this system through industry-academia collaboration.



Assistant Professor/Research Assistant

Naoki KOBAYASHI[Assistant Professor]

Transport mechanism of lipid mediators and nutrients across cell membranes

Hydrophobic agents have been believed to cross the cell membrane easily by simple diffusion for a long time. We revealed that the hydrophobic intercellular mediator S1P cross the membrane via the transporters. Our study aims to elucidate the molecular mechanisms of membrane transports of hydrophobic intercellular mediators and nutrients and to develop medicines and dietary supplements targeted to their transporters.

Functional analysis of cell membrane transporters
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Eriko NAKATA[Assistant Professor]

Nutritional Approach to preventing frailty
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Naoko ODA[Research Assistant]

Phosphate Metabolism and Multi-Organ Interactions

We are studying the effects of phosphorus on the biological tissue. In particular, we are examining the effects of excessive phosphate intake on the gut microbiome and skeletal muscles. We aiming to establish new evidence for phosphate management and develop nutritional therapy.

Phosphate Metabolism and Multi-Organ Interactions
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Hiromi NIINA[Research Assistant]

Sterilization of wheel of catering car using strongly acidic electrolyzed water
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Aya NOHARA[Research Assistant]

Effects of over-the-counter meat seasonings
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Sachiko FURUNO[Research Assistant]

Meal support for rugby players
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Career Paths and Certification

To train registered dietitians and nutritionists with a systematic understanding of the food process and with specialized knowledge, skills, and attitudes in “food, nutrition, health, medicine, and nutrition education”.

We will develop human resources well versed in “food,” “agriculture,” and “nutrition,” who can contribute not only to the maintenance and promotion of people’s health, nutritional guidance and management, and nutrition education, but also to the realization of local communities and sustainable societies, and who can give back to “agriculture” the information on “nutrition” and changes in “food” that consumers are demanding.

Certification (optional)

Qualifications for National Examination of Registered Dietitian
Nutritionist License
First class nutrition teacher’s license
Food sanitation superviser/inspector (appointment certification)

Career paths after graduation

As a nutritionist, registered dietitian, or nutrition teacher with a broad insight of agricultural science, the following career paths are envisioned.

  1. Medical Institutions
    Hospitals, clinics, long-term care health facilities, etc.
  2. Educational Institutions
    School lunch centers, nutrition teachers at elementary and junior high schools, etc.
  3. Student and employee welfare facilities
    Company cafeterias, company dormitories, university cafeterias, etc.
  4. Administrative agencies
    Prefectural, municipal and other local governments, public health centers, municipal health centers, etc.
  5. Welfare facilities, nursery schools and children’s schools
    Nursing homes, nursery schools, childcare centers, etc.
  6. Food and health food related companies
  7. Pharmacies and drugstores
  8. Graduate School Entrance
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