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1) Description of the Division
This division is dedicated to an advanced program in basic and applied studies in a wide range of fields from food sciences to life sciences, as the name of this division indicates, and comprised of two sub-course, Food Science sub-course and Molecular Life Science sub-course, as listed below. Food Science sub-course is engaged mainly in advanced theories and methods in the field of food sciences such as Science of Food Function and Food Control Science. Molecular Life Science sub-course is engaged mainly in advanced theories and methods in the field of life sciences such as Bioscience, Biotechnology, Microbiology and Bio-organic Chemistry.
2) Introduction to Subject Areas
Food Science Sub-course
Education and Research:
Today, everybody pursues a healthy bountiful life, so that food is the most important issue assuming that it is based on human health. Therefore, the overall understanding food, from the production to the consumption, is necessary. Moreover, it is important to catch the problem of the safety of food from the viewpoint of securing a healthy food resource systematically. Our goal is to understand how food plays human health through the development of the useful food resource and/or the functionality clarification of a multipronged dietary constituent, and to master the wide knowledge and the technology of food science including the quality and safety over whole from production to consumption.
Students who major in the Food Science are advised to take the following subjects. Four credits from common subjects and 12 credits from Special Research in Food Science as obligate subjects and more than 6 credits from specialized subjects (including two credits from the subject of the main faculty advisor) and more than 8 credits from the rest of subjects held in the Division as selective subjects, in total more than 30 credits, are required in order to graduate. Students may take subjects held in other divisions as selective subjects upon consulting with a main faculty advisor.
| Common Subject |
Unit of Credit
|
|
Obligate
Subject
|
Selective
Subject
|
| Advanced Science of Food Function |
2
|
|
| Advanced Course in Food Control |
2
|
|
| Internship |
|
1
|
| Special Research in Food Science |
12
|
|
|
| Specialized Subject |
Unit of Credit
|
Obligate
Subject |
Selective
Subject |
| (Science of Food Function) |
| Advanced Topics of Food Constituents |
|
2
|
| Advanced Functional Food Chemistry |
|
2
|
| Molecular Function of Food |
|
2
|
| Advanced Topics on Food and Nutritional Biochemistry |
|
2
|
| Advanced Food Microbiology |
|
2
|
| Advanced Chemistry for Food Material |
|
2
|
| Advanced Food Material Engineering |
|
2
|
|
| (Food Control Science) |
| Advanced Food Logistics Science |
|
2
|
| Advanced Topics of Postharvest Physiology and Technology |
|
2
|
| Advanced Course in Grain Processing Facility |
|
2
|
| Advanced Course in Food Process Engineering |
|
2
|
| Advanced Topics of Food Economics |
|
2
|
| Advanced Course in Food System |
|
2
|
Molecular Life Science Sub-course
Education and Research:
Molecular Life Science Sub-course is engaged in education and research on the understanding of not only the biological functions possessed by all living organisms from a viewpoint of microscopic level such as genes and proteins, but also the structures and the functions of living organisms and their constituents at the molecular level through the standpoint of chemistry as a common foundation. These results are applied to the development of effective utilization methods for the human life.
Students who major in the Molecular Life Science are advised to take the following subjects. Four credits from common subjects and 12 credits from Special Research in Molecular Life Science as obligate subjects and more than seven credits from the specialized subjects (including two credits from the subject of the main faculty advisor and one credit from either Exercises in Bioscience and Biotechnology or Exercises in Applied Bio-organic Chemistry) and the rest of subjects held in the Division as selective subjects, in total more than 30 credits, are required in order to graduate. Students may take subjects held in other divisions as selective subjects upon consulting with a main faculty advisor.
| Common Subject |
Unit of Credit
|
|
Obligate
Subject
|
Selective
Subject
|
| Advanced topics of Bioscience and Biotechnology |
2
|
|
| Advanced topics of Applied bio-organic Chemistry |
2
|
|
| Internship |
|
1
|
| Special Research in Molecular Life Science |
12
|
|
|
| Specialized Subject |
Unit of Credit
|
Obligate
Subject |
Selective
Subject |
| (Bioscience and Biotechnology) |
| Exercises in Bioscience and Biotechnology |
|
1
|
| Advanced Topics in Applied Biochemistry |
|
2
|
| Advanced Applied Microbiology |
|
2
|
| Advanced Topics of Environmental Microbial Engineering |
|
2
|
| Advanced Animal Biochemistry |
|
2
|
| Advanced Topics of Microbial Functions |
|
2
|
| Advanced Genome biology |
|
2
|
|
| (Applied Bio-organic Chemistry) |
| Exercises in Applied Bio-organic Chemistry |
|
1
|
| Advanced Topics of Bio-organic Chemistry I |
|
2
|
| Advanced Topics of Bio-organic Chemistry II |
|
2
|
| Advanced Topics of Glycotechnology and Glycobiology |
|
2
|
| Advanced Biomolecular Chemistry |
|
2
|
| Advanced Topics of Biomass Conversion |
|
2
|
| Advanced Topics of the Utilization of Cell Constituents |
|
2
|
| Advanced Topics of Molecular Recognition Chemistry |
|
2
|
| Advanced Topics of the Biofunction of Cell Constituents |
|
2
|
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