For Prospective Researchers

The Japanese diet is characterized by a wide variety of foods and preparation methods, as well as a high degree of variability within and between individuals and groups due to differences in preparation methods. Thus, accurately assessing food/ nutrient intake is difficult. In our laboratory, we investigate dietary assessment methods to understand the eating habits of Japanese people.
We also use the results of the dietary assessments obtained to conduct epidemiological studies on participants in various life stages. Research on human participants allows the results to be immediately applied to improve dietary and lifestyle habits. How about using your skills to answer questions related to food?

Seminars

In the second semester of the third year of the undergraduate program, students take the "Food Science Practice" class to develop basic knowledge for writing graduation theses, including its process and how to formulate research plans. In the “Graduation Thesis I” and “Graduation Thesis II” classes, which are conducted in the fourth year of the undergraduate program, students take turns presenting a weekly summary of their research results to share their research progress. In the graduate school program, students are required to present a weekly summary of their research results and make presentations on the latest English papers related to their research.

Those who have completed the graduate school master's program are working as instructors at vocational schools, assistants at junior colleges, and as regular employees at companies that operate franchises (e.g., supermarkets and convenience stores) and food manufacturing companies.
University graduates are working as public servants (as dietitians), dietitians at nursery schools and older-adult care facilities; dietitians at companies providing contracted food service; as sales and development staff at food companies; or in the real estate and financial industries. Further, some graduates attend graduate school.