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However, it has become more difficult to do this recently due to many problems that have occurred such as BSE, bird flu and incorrect labeling at supermarkets. In order to prevent these problems, comprehensive efforts from various standpoints such as production, processing, manufacturing, and distribution are necessary. The Department of Food and Nutritional Sciences is aimed at approaching comprehensively the science and technology starting from producing foods to eating at tables. Learning special areas of food and nutrition based on modern biology Students in this department thoroughly study the basics of modern biology, for example, organic chemistry, biochemistry, molecular biology, cell biology, micro biology, and so on. It is essential to understand biology in order to tackle today&＃8217;s food issues as a specialist. Furthermore, they study the fundamental subjects for dealing with food issues, which includes food chemistry, food engineering, food manufacturing, food physics, nutritional chemistry, and molecular nutrition. At the same time they study subjects related to the safety of the food called food microbiology and food safety and the subjects related to food distribution. Experience real food production using a laboratory A lot of experiments and practical training for engaging in the food industry are provided. The students experiment within nutritional chemistry and food safety, as well as organic chemistry, biochemistry, enzymology, microbiology, molecular biology, and sitology. There is a laboratory built on the campus where students can learn the practical side of food processing and manufacture by food processing tests and training, food manufacturing tests and training and so on. Developing real food professionals from production to dining tables Providing delicious, nutritious, and safe food stably &＃8211; food science looks easy but actually is a knowledge-intensive, difficult and complicated area of science. Those who are engaged in this area are required to have advanced special techniques. The need for food professionals is great and the opportunities after graduation have been broadening, for example, professional engineers in the food industry, civil officers engaged in food matters, and teachers specializing in food education. Basic Information Established2005DegreeBachelor of Bioscience and Biotechnology Number of Students 1st Year2nd Year3rd Year4th YearTotalMajor in Food & Nutritional Sciences51546747219Major in Health & Nutritional Sciences52627463251Grand Total103116141110470 Number of Full-time Faculty Members ProfessorAssociate ProfessorSenior Assistant ProfessorAssistant ProfessorResearch AssociateTotal8731524 As of May 1, 2024 Faculty Faculty AcademicsDepartment of Biological ChemistryDepartment of Environmental BiologyDepartment of Food & Nutritional Sciences TOP AcademicsCollege of Bioscience and BiotechnologyDepartment of Food & Nutritional Sciences News About Us Academics Faculty Research Admissions International Exchange Student Life FAQs 1200 Matsumoto-cho, Kasugai-shi, Aichi 487-8501, JAPAN Japanese LocationContact UsSite Map Copyright © Chubu University. All rights reserved.