Department of Food Science and Biotechnology

In the Department of Food Science and Biotechnology, topics include the structure and function of the substances that comprise food products; the search for substances and genes that can provide novel food functions; and the development of food products with characteristics of efficient production, disease protection functions, and exceptional nutrition status and safety. In addition, the Department conducts research and courses on microorganisms, plants, and animals to examine a variety of issues related to food products—for example, the global food environment. The aim of this research program is not only to develop the academic discipline of food science, but also to contribute to solving a variety of social problems, such as maintaining and enhancing health, overcoming food shortages, as well as to contribute to improved eating habits.