Graduate Program in Life Sciences and Design
Graduate School of Life Sciences
Graduate Program in Life Sciences and Design
(Master's Program) Food and Nutrition Course/Practical Nutrition Course
(Master's Program) Food and Nutrition Course/Practical Nutrition Course
Graduate Program in Life Sciences and Design
INDEX
Features of the Department of Life Science Research
This major focuses on the relationship between nutrients, foods, dietary habits, the surrounding food environment, and exercise, which are involved in maintaining and promoting human health and preventing diseases.The major focuses on the ability to conduct research and the advanced vocational skills that can contribute to society. The purpose is to develop human resources with the following skills.There are two courses within this major: the "Food/Nutrition Course" and the "Practical Nutrition Course."
Food and nutrition course
Three areas have been established: food function analysis, nutritional physiology/biochemistry, and nutritional physiological function analysis, and students can learn the latest theories and information on nutrients, food components, food distribution, and human movement/behavior systems, and conduct basic research. We aim to develop researchers and educators by carrying out a wide range of activities, from basic to applied research.
Practical nutrition course
The department has two areas: clinical nutrition and public nutrition, and deals with multifaceted research themes related to human diet and health behavior, exercise and health promotion, and the risk of disease onset and severity.Furthermore, we will develop human resources who will be active in clinical and other practical fields with research and application skills that will help solve problems.
01
Establishing a variety of subjects that foster a multidimensional perspective on food and nutrition
It is possible to take a wide range of subjects from adjacent or other academic fields, with a focus on subjects that are in line with the research theme.You can deepen your expertise while having a multidimensional perspective on food and nutrition, and develop your research skills and professional occupations. Develop the necessary advanced skills.
02
Detailed research guidance from full-time faculty members
Detailed research guidance will be provided by full-time faculty members, as well as guidance on participation in related academic conferences and submissions to academic journals.Research results will be published in academic journals and the Bulletin of the Graduate School of Human Life Sciences, and will be widely returned to the world.
03
Research support by specialized staff for the use of large research equipment
Specialist staff are permanently stationed at the Research Support Equipment Center, and a support system is in place for research that uses large equipment, such as analysis using X-ray diffraction devices and electron microscopes.
04
Advanced joint research with other research institutions
International joint research, joint research with companies, other universities and research institutes, and joint research within the university are being developed.These studies can cost a lot of money, so we accept grants from the government and companies.
05
Dealing with adult students
We have a system in place that allows courses to be held on Saturdays, Sundays, and evenings, depending on the situation.
Academic Advisors and Full-time Faculty Members
| Mutsumi Ogawa 教授 |
We conduct research on the effects of functional components of foods on living organisms, with a particular focus on gender differences. |
| Kazunari Kondo 教授 |
1. Development of a method to predict protein allergenicity using large-scale language processing 2. Analysis of food allergy onset factors 3. Risk communication and consumer sentiment regarding foods with new functions |
| Atsuko Sagawa 教授 | 1. Examination of factors contributing to food taste using a combination of sensory evaluation and instrumental analysis 2. Comparative quality evaluation using new and old cooking equipment and utensils |
| Fumiko Shimizu
教授 | 1. Comparatively examine the relationship between food intake and living organisms based on the presence or absence of disease.
2. Examine the dietary habits and health of the elderly |
| Seiki Seino 教授 |
1.Analysis of consumer behavior regarding food 2.Analysis of marketing behavior targeting food |
| Kamo Nakanishi 教授 |
1. Phosphorus and calcium in hemodialysis patients, especially in relation to diet 2. Examine gestational hypertension syndrome and salt intake through systematic reviews, etc. |
| Hiromi Hanaka 教授 |
1. Integrated omics analysis of the arachidone metabolic pathway 2. Research on lipid mediators and diseases |
| Kentaro Yamanaka 教授 |
Considering the human body as a system, and recording its biological signals and movements/behaviors, 1. Changes in appetite and eating behavior 2. Relationship between energy intake and expenditure 3. Decision-making tendencies 4.Skillful motor control conducting research on |
| Mutsuyuki Watanabe 教授 |
Research on the effects of reducing fatigue and stress using food ingredients and its mechanisms |
| Naoko Ikeda Associate professor | Research on the GR method 1. GR value of foods whose main component is carbohydrates 2. Consideration of measurement conditions for the GR method |
| Kanae Konishi Associate professor |
1. Effects of maternal body composition and micronutrient status before and during pregnancy on pregnancy outcome and the health of the next generation 2. Relationship between food cost and food and meal quality - Developing food selection methods to resolve health disparities - |
| Maki Chiya Associate professor | 1. Lifestyle habits during adolescence 2.20. Research into the current status of smoking, drinking, etc. among people under the age of XNUMX |
| Mariko Hayashi Associate professor |
1.Functional diversity of astrocytes responsible for transporting nutrients to neurons 2. Crosstalk with neurons that induces morphological maturation of astrocytes |
| Akane Muramatsu Associate professor | 1.Research on food quality control 2. Research on optimization of food processing and cooking processes |
| Kayo Kurotani specialized teacher | 1. Nutritional epidemiology approach aimed at reducing health disparities 2.Development of dietary education that reduces feelings of social isolation and loneliness |
| Kaorin Yokotani specialized teacher | Research on health impact evaluation of functional foods |
Courses offered (2025)
Food and nutrition course
| Food material functional development I | Food manufacturing and functional development/evaluation | Physiology/Biochemistry Research I
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Neuroscience, metabolic regulation, and human physiology related to food
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| Food material functional analysis research IA | Relationship between functional foods and health | Nutritional physiology/biochemistry exercise I | |
| Food materials science IA | Functional and processing suitability evaluation of food components | Nutritional physiology/biochemistry experiment I | |
| Food materials science IB | Food processing technology and food hygiene | Nutritional food component functional analysis research IA
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Analysis of nutritional functional components in food
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| Cooking function research I | Functional analysis and evaluation of cooking operations | Nutritional food ingredient functional analysis research IB | Biological impact assessment of functional foods |
| Food safety analysis research IA | Newly developed food efficacy and safety | Bioregulation/Nutritional Physiology Research IA | Relationship between regulation of biological functions and nutrition |
| Food safety analysis research IB | Relationship between food safety and microorganisms | Bioregulation/Nutritional Physiology Research IB | Relationship between living organisms and food functional components |
| Distribution function analysis research I | Consumer behavior and marketing | Biological systems research IA | System physiology of physical exercise and eating behavior |
| Food function analysis exercise I | Biological systems research IB | Quality and quantity of physical activity | |
| Food function analysis experiment I | Biological systems research ⅠC | The relationship between resident bacteria and biological functions | |
| Nutrition/Biochemistry Research IA | Dietary nutritional factors and omics analysis | Nutritional physiological function analysis exercise I
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| Nutrition and Biochemistry Research IB | Research on proteins related to diet and disease | Nutritional physiological function analysis experiment I
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| Nutrition/Biochemistry Research ⅠC | Relationship between oxidative damage and disease | Special research on food and nutrition I
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Master's thesis writing guidance
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Practical nutrition course
| Clinical Nutrition Research IA | Practical nutritional approach in clinical practice | School lunch business management research IA | Basic research on business management |
| Clinical nutrition research IB | Current status and problems of nutritional therapy | School lunch business management research IB | Practical research on school lunch operation management |
| Clinical nutrition research ⅠC | Interrelationships between health, nutrition, and environment | Food education and nutritional epidemiology research I | Understanding and application of dietary education to nutritional epidemiology research |
| Clinical Nutrition Exercise IA | Public Health Research I | The reality of epidemiological research that evaluates everyone's health | |
| Clinical nutrition exercise IB | Public Nutrition Exercise IA | ||
| Nutrition education evaluation research I |
Dietary habits, food culture, and food education research | Public nutrition exercise IB | |
| Public nutrition research IA | Basic research on nutritional education evaluation | Practical Nutrition Special Research I | Master's thesis writing guidance (including case studies) |
| Public nutrition research IB | Nutritional epidemiology research methods and health statistics practices |
master's thesis theme
- Dynamics of Listeria monocytogenes in dairy products
- Construction of a fatigue model using human cultured cells
- Establishment of pain prevention and treatment methods through nutritional intervention targeting biomembrane phospholipids
- Relationship between socio-economic factors and dietary quality in middle-aged men and women
Interviews with current students and alumni
Voice
I decided to go to graduate school because I wanted to learn more about food hygiene.
Miho Kurihara (Enrolled in April 2022.4)
2nd year, Practical Nutrition Course, Department of Life Sciences, Graduate School of Lifestyle Mechanisms
I think the great appeal of this graduate school is that there are a large number of faculty members for graduate students, so they can receive a variety of advice, and there is a wealth of research equipment.Furthermore, at the Graduate School of Human Life Sciences, you can learn not only the field of nutrition such as clinical nutrition and public nutrition, but also a wide range of fields such as analysis of food functions and effects on the living body, which will help you improve your skills in the future. I feel that I can do it.
2nd year, Practical Nutrition Course, Department of Life Sciences, Graduate School of Lifestyle Mechanisms
I think the great appeal of this graduate school is that there are a large number of faculty members for graduate students, so they can receive a variety of advice, and there is a wealth of research equipment.Furthermore, at the Graduate School of Human Life Sciences, you can learn not only the field of nutrition such as clinical nutrition and public nutrition, but also a wide range of fields such as analysis of food functions and effects on the living body, which will help you improve your skills in the future. I feel that I can do it.
Starting this spring, I will be working as a hospital dietitian, mainly providing nutritional management, nutritional guidance, and meal management for hospitalized patients.
Sana Suzuki (Completed in March 2023.3)
Works at the Department of Pathology and Nutrition, University of Tsukuba Hospital
In order to properly understand the nutritional status of each patient and create and implement plans for improvement, I have learned through my time at graduate school the ability to think logically and to discover problems. I would like to utilize my ability to solve problems.In addition, after joining the company, I strive to collect new knowledge not only from the field but also from papers, improve my expertise, and engage in nutrition support team (NST) work and clinical research, providing high-quality medical care as a member of a team medical care. I would like to contribute to this.
Works at the Department of Pathology and Nutrition, University of Tsukuba Hospital
In order to properly understand the nutritional status of each patient and create and implement plans for improvement, I have learned through my time at graduate school the ability to think logically and to discover problems. I would like to utilize my ability to solve problems.In addition, after joining the company, I strive to collect new knowledge not only from the field but also from papers, improve my expertise, and engage in nutrition support team (NST) work and clinical research, providing high-quality medical care as a member of a team medical care. I would like to contribute to this.
