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  5. Course of Food and Nutritional Sciences//食環境科学研究科食環境科学専攻

Course of Food and Nutritional Sciences//食環境科学研究科食環境科学専攻

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  • 日本語

Course of Food and Nutritional Sciences

Today, Japan faces many issues in the areas of food and nutrition, including low food self-sufficiency rate, food supply problems resulting from global population growth and global warming, and food safety issues. In order to cope with the diverse food problems, specialists with advanced practical expertise are expected to address the problems in a comprehensive and flexible manner from a global perspective.

Taking these social circumstances into consideration, with the goal of “establishing a graduate school to nurture highly skilled professionals,” the Graduate School of Food and Nutritional Sciences aims to further promote cooperation among research institutions, universities, and businesses, and provide graduate school education to nurture “highly skilled professionals who play an active role in the global fields of food and nutrition sciences, food safety and security, and extension of healthy life expectancy through sports, which is a strength of the University.”

  1. Based on the school motto of Toyo University, all students are required to take the class of “Ethics for Food Technologists and Researchers” as a compulsory subject in order to acquire the basic knowledge of philosophy.
  2. Students are also required to complete the compulsory subjects of “Advanced Food Safety and Crisis Management,” “Advanced Food Hygiene,” and “Food Ingredients Seminar,” to acquire advanced and extensive knowledge of dietary environments. They also need to take the class of “Innovation in Human Resource Development” to become highly skilled professionals who will be demanded by society and business.
  3. Through English lectures, seminars, and research activities in basic subjects, students are expected to enhance their practical English skills and acquire the basic abilities to work globally.
  4. Students will touch on various academic fields and acquire interdisciplinary research capabilities to meet the needs of the times.

Message from Professor of Food and Nutritional Sciences

The Graduate School of Food and Nutritional Sciences, covering the fields of global food science and sport, health, and nutrition science, aims to nurture human resources equipped with a wide range of professional knowledge, sense of morality, and global perspectives, and the ability to resolve food- and health-related problems in modern society. In addition to research work which was given importance in the conventional graduate education, this course focuses on coursework to learn the basic knowledge, such as a wide range of professional knowledge on food, sense of morality, and language and communication skills in order to be able to respond to industrial and social needs as highly skilled professionals. Based on this foundation, we will strive to nurture high-level specialists to be engaged in practical activities who have the ability to resolve a wide range of food-related problems through the master’s thesis research process and professional education, and to achieve the realization of a graduate school which can produce socially important human resources to work across specialty boundaries. Also, with the aim of helping students develop global perspectives, overseas training is provided as a mandatory program, and the course accepts working adults who wish to develop their career in the field of food science with consideration for nurturing individuals who can contribute to the globalization of food-related companies. Through the above human resource development, the course is committed to contributing to the creation of a society where people can stay healthy, bright, and active throughout their lives.

Main Campus

Itakura Campus

1-1-1 Izumino, Itakura-machi, Ora-gun, Gunma 374-0193

概要

  

現在、我が国においては食糧自給率の低下、世界的な人口増加および地球温暖化等による食糧問題、食の安全など多くの課題に直面しています。このように食を取り巻く諸問題が多様化する中で、グローバルな視点から総合的かつ柔軟に問題を解決し、高度な専門能力を有する実務のスペシャリストが求められています。
これらの社会情勢を踏まえ、食環境科学研究科では「高度専門職業人養成を目的とした大学院の構築」を掲げ、研究機関、大学、企業との連携を一層深化させ、「食品・栄養及び本学の特徴であるスポーツを通じた健康寿命の延伸、食の安全・安心に係る分野でグローバルに活躍できる高度専門職業人」を育成する大学院教育を実践します。

  • 入学定員:博士前期課程10名/博士後期課程2名
  • 開講時間:昼間開講
  • キャンパス:板倉
  • 社会人入試:博士前期課程/博士後期課程
  • 外国人留学生入試:博士前期課程/博士後期課程
  • 学位:博士前期課程 修士(食環境科学)/博士後期課程 博士(食環境科学)
  • 教育訓練給付制度指定講座:博士前期課程

 

教育課程の特色

  1. 建学の精神に基づき、「食品技術者・研究者の倫理」を必修とし、哲学に関する基礎的素養を具備する。
  2. 「食品安全・危機管理学特論」,「食品衛生学特論」,「食品成分演習」を必修科目とし、食環境科学領域における高度で幅広い知識を得るとともに、「イノベーション人材育成学」の履修により高度専門職業人として社会、企業の求める人材となるよう、社会人力を養う。
  3. 基盤科目における英語講義、演習、研究活動を通じて実践的な英語力を伸ばし、国際的に活躍できる素養を修得する。
  4. 学問分野を俯瞰し、時代のニーズに対応した学際的研究能力を修得する。