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Nutrition and Food Science
■ Objective
The objective of the Department of Nutrition and Food Science is to train future nutrition and food science experts with scientific understanding and practical knowledge of food, and education is provided with the "science of food and humans" as important keywords. In the field of food studies, the importance of the relationships between humans and health has been more strongly emphasized with the aging society and decline in the birth rate in the background. In keeping with such trends, Ochanomizu University reorganized the Food Science Course into the Department of Nutrition and Food Science in April 2004 such that in addition to the conventional studies of taste, flavor, and quality of food, students can also study human nutrition science in which the functioning of foods in humans is examined. Also, upon reorganization, this department was approved as a nationally registered dietitian training facility. Students of this department will graduate with a nutritionist certificate and at the same they will be entitled to sit for a national examination for becoming a nationally registered dietitian.
More specifically, students of this department will learn subjects such as basic human medical science, human pathology, clinical psychology, medical systems, and welfare, in addition to the conventional study topic of "scientific examination of food from a human point of view." Note also that the demand of Japanese people for food safety including ingredients, production (processing and cooking), and distribution, have been growing. Therefore, based on the examination of "food," which is directly related to people's health, this department will train students' ability to evaluate and comprehensively manage the safety of food to be distributed to the general public.
Food is expected to become even more important in the future for maintaining healthy living. In such a new study field, it is the department's goal to develop individuals who can lead research and education in the field of food science in Japan in the future.
■ Characteristics of the Department
The Department of Nutrition and Food Science includes study fields such as nutrition science, clinical nutrition, nutrition education, sitology, food preservation and processing, and cooking, and instructors at the Institute of Environmental Science for Human Life and doctors at the Health Care Center also participate in the classes. This department puts a special emphasis on experiments and seminars, and 4th-year students will conduct a one-year graduation study at a laboratory of this department or the Institute of Environmental Science for Human Life. At the laboratory, students will spend everyday with their instructors, students in the master's program, or students in the doctoral programs, conducting experiments. Through this experience, students will develop close interpersonal relationships and also learn basic and experimental research.
■ Curriculum
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1st year |
2nd year |
3rd year |
4th year |
| Lectures |
| ･ |
Biochemistry |
| ･ |
Cookery Science |
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| ･ |
Basic Organic Chemistry |
| ･ |
Anatomy and Physiology |
| ･ |
Physiology |
| ･ |
Pathology |
| ･ |
Cellular Biochemistry |
| ･ |
Introduction to Clinical Medicine I, II |
| ･ |
Food Processing and Food Preservation |
| ･ |
Food Microbiology |
| ･ |
Analytical Chemistry |
| ･ |
Food Chemistry |
| ･ |
Metabolic Nutrition |
| ･ |
Applied Nutrition |
| ･ |
Clinical Nutrition |
| ･ |
Clinical Nutrition Assessment |
| ･ |
Nutrition Education I |
| ･ |
Food Service System |
| ･ |
Food Service Management |
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| ･ |
Food Bioscience |
| ･ |
Food Preference Evaluation |
| ･ |
Food Hygiene |
| ･ |
Lifestyle Nutrition |
| ･ |
Life Stage Nutrition |
| ･ |
Clinical Nutrition Therapy |
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Nutrition Administration |
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Nutrition Education |
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Public Nutrition |
| ･ |
Dietetics |
| ･ |
Nutrition Counseling |
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Experiments,
exercises,
and
seminars |
| ･ |
Practice in Basic Cookery |
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| ･ |
Experimental Anatomy and Physiology |
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Practice in Applied Cookery |
| ･ |
Analytical Chemistry Laboratory |
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Food Preservation and Processing Laboratory |
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Food Chemistry Laboratory |
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Nutrition Laboratory |
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Cooking Science Laboratory |
| ･ |
Practice in Applied Nutrition |
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Food Microbiology Laboratory |
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Practice in Clinical Nutrition Assessment |
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Practice in Nutrition Counseling |
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Practice in Group School Lunch Management |
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| ･ |
Graduation Thesis |
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Seminar on Food Nutrition Management |
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Onsite Practice in Clinical Nutrition |
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Onsite Practice in School Lunch Operation and Management |
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Onsite Practice in Public Nutrition |
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■ Instructors and Their Research Fields
Associate Professor Youko Fujiwara
(Nutritional Biochemistry, Molecular Nutrition) |
My goal is to prevent adult diseases such as arteriosclerosis, obesity, and diabetes through diet. I study how these diseases occur and how food components are related to these diseases. Also, I conduct experiments with animals or cultured cells and study them on a genetic level.
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Professor Kikue Kubota
(Food Chemistry, Sitology) |
Food must "taste good." I have been using chemical methods to reveal what constitutes tastes or scents at a substance level. Why do fruits give off certain smells? Why does food taste better when it is boiled or fried? My research also covers the mechanism of smell generation and its physiological functions.
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Associate Professor Yasujiro Morimitsu
(Food Chemistry, Food Biochemistry) |
An actual goal of my studies is to establish the role of food factors in disease prevention and health promotion from both a chemical and biochemical base. What kinds of food constituent participate in risk reduction for atherosclerosis, cancer and other diseases?
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Professor Masatsune Murata
(Food Preservation and Processing) |
Why do apples and burdocks change color after being cut? Why do beer and soy sauce never go bad? Our lives are full of interesting food phenomena. Food production is the product of human wisdom. Let's learn about food from a scientific point of view. My main research field is the enzymatic browning of fruits and vegetables. I also try to reduce the microbiological risk of foods.
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Associate Professor Midori Kasai
(Cookery Science) |
Cooking refers to a process to generate chemical, physical, and structural changes in food through the input of various cooking conditions, and as an output, we can obtain tasty food. I study both the input and output by changing the inputs (cooking condition) in order to find preferable outputs. "Adjustment for palatability" is the keyword of my research.
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Associate Professor Emiko Suzuki
(Nutritional Biochemistry) |
I am interested in various kinds of biochemical changes that occur in our bodies. I study a wide variety of bodily events such as responses to the impact of oxidative stress on human bodies, neutralization of toxic substances, and the functions of vitamin C, which are all necessary for living.
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Associate Professor Ako Hirata
(Food Service Management) |
In hospitals, schools, welfare facilities for the elderly and nurseries, suitable meals are provided everyday. However, if these meals are not suitable for customers and do not have high quality nutrition management and sanitation management, they will not make customers healthy. Therefore, it is important that we study quality control and the quality guarantee system in food service.
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Associate Professor Shinji Ikemoto
(Clinical Nutrition) |
Our laboratory carries out research into analysis of lifestyle-related diseases, such as obesity, diabetes mellitus and hyperlipidemia with the use of molecular biological procedures. Furthermore, we research nutritional methods of preventing and treating such illnesses using individuals, with consideration given to their genetic background.
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Lecturer Rie Akamatsu
(Nutrition Education) |
Although many of us know what to do to maintain healthy eating habits, most of us think this is very difficult. Studying how to support changes in eating habits, which people tend to believe "is hard" and "requires patience," is the main theme in my research. Effective nutrition education must be enjoyable. Developing enjoyable and effective nutrition education is required in our study fields.
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