Students in this course learn the theory of food functions and other life processes as well as the technical skills needed to study these phenomena at the molecular level. Students have the option of either the Food Science Sub-Course or the Molecular Life Science Sub-Course.


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Molecular Life Science Sub-Course
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　 This Sub-Course provides students with a background in the structural and functional aspects of life sciences including organic chemistry, natural product chemistry, biochemistry and molecular biology, and microbiology, and prepares students for a wide choice of careers. Students learn to apply academic concepts and technology to practical problems concerning both microbes and highly complex organisms. Graduates are ready to practice molecular life sciences or embark on advanced studies in the graduate course. 

　 Classes include Organic Chemistry, Biochemistry, Chemical Biology, Science of Bioactive Substances, Structural Biology, Genomic Biology, Environmental Microbiology, and others related to applied practice and thesis research.  Several opportunities for internships are also available.


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Food Science Sub-Course
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　 Students study food functions and vital processes fundamental to the sustenance of human life and health. They learn about nutrition supply, improvement of health, and food safety and preservation, as well production and processing, distribution (storage and transportation), quality control, marketing, and business aspects of food. The objective is for students to graduate with both broad and specialized knowledge of food sciences.

　 Classes include Food and Nutritional Biochemistry, Food Hygiene, Food Safety, Food Engineering Food Chemistry, Food Processing, Marketing Science of Food, Post-Harvest Physiology, Post-Harvest Technology, Food Microbiology, Food Production Technology, Chemurgy, Food Immunology, Food Economics, Food Distribution Science, Food Law and others.