Division of Food Environment

Addressing the Increasingly Complex and Diverse Issues Related to Food and Health

The Division of Food Environment is comprised of three fields: Food Quality, Biological Function, and Nutrition Management. While education and research in food science and nutrition are also conducted in graduate programs within the agricultural sciences, this division takes a human-centered approach to studying food, nutrition, and health.

Our program focuses on identifying the characteristics of food components and examining how the human body responds to and metabolizes them. At the same time, we approach food and nutrition from a holistic perspective that encompasses the entire human lifespan—from infancy to old age—whether as individuals or groups. A key feature of our program is its focus on comprehensive research into nutritional management and guidance methods as part of overall human life.

Food Quality Field	Biological Function Field	Nutrition Management Field
This field focuses on the analysis and evaluation of food products in order to ensure a safe and high-quality food supply.	This field aims to promote health and prevent disease through diet by clarifying the nutritional properties and physiological effects of food components on the human body.	This field explores what constitutes an appropriate diet at each stage of the human life cycle, from childhood to old age.

Qualities Expected of Students Who Complete This Program

Individuals who have acquired leadership and managerial knowledge and skills to work in government agencies, schools, hospitals, and other settings
Individuals equipped with the knowledge and skills to assess and resolve issues related to food quality and safety from the consumer’s perspective and within the food industry
Educators and researchers in university dietitian training programs, especially those possessing the knowledge and skills to give instruction in conducting experiments and practical training

Faculty Introduction