In the Applied Biochemistry and Food Science Course, the life phenomena and functions of diverse living things ranging from microbes to humans are studied.
Using knowledge about these phenomena and functions, students in this Course receive education and conduct research regarding investigation and development of food functionality, food safety, and use of biomass.
Extensive knowledge about the basics of life and food sciences and their application is provided to students.
Specifically, students start from basics and advance to specialized subjects in learning life science and food science.
They learn about gene expression, substance metabolism, and regulatory mechanisms at the molecular level in life science, and about food functionality in terms of biological regulation and nutrition as well as food properties and safety in food science.
The Course is dedicated to research on the following topics.
As for life chemistry, research focuses on the elucidation of diverse life phenomena at the molecular level.
Research utilizing biotechnologies is also conducted to develop systems for the production of useful materials and the enhancement of biofunctions, with the aim of effectively using specific biotic functions.
As for food science, physiology and properties of biological resources are analyzed chemically, nutritionally and physiologically, and research is conducted for developing functional foods, preserving food quality, and evaluating food safety.
The Applied Biochemistry and Food Science Course aims at deepening the students’ scientific knowledge of life phenomena and food through the process of research in which students work on specific topics with the help of teachers, so that these students are trained to be useful human resources with high intellect and practical expertise.