The Outline for the Faculty of Food and Nutritional Sciences 食環境科学部の概要

Educational Goals

“Food” is the most basic requirement for human health. Food is intrinsically related to human growth, health management, and life support. The faculty members conduct research to solve problems in contemporary Japanese society, which is currently experiencing a declining birth rate and an aging population, and take scientific approaches to clarify the relationship between dietary nutrition and athletes, a topic that has been drawing more attention recently. We provide educational programs designed in a holistic and scientific way so that our students obtain food-related knowledge such as food safety and security, food product development, and nutrition through the lens of life science, a field exploring the origins of life. Our curriculum is designed to provide a holistic education incorporating philosophy, ethics, and other academic areas representative of Toyo University, in addition to allowing students to acquire expertise and special techniques, with the aim of developing practical food professionals who will contribute to the future of society.

Overview

The Faculty of Life Sciences was established in 1997, initially comprising only the Department of Life Sciences. With increased attention being focused on the field of biotechnology, the Departments of Applied Bioscience and Food and Life Sciences were subsequently established in 2009, resulting in three departments in the Faculty of Life Sciences. In 2013, The Department of Nutrition and Health Science was newly established, and moved to the Faculty of Food and Nutritional Sciences, together with the Department of Food and Life Sciences. There are two courses in the Department of Nutrition and Health Science: the Food Science course and the Sports and Food Function course. In the Department of Food and Nutritional Sciences, we focus on preparing students to become qualified dietitians. Furthermore, we train the next-generation of professionals who are not just qualified dieticians but have excellent communication and management skills, and play an important role in local communities and companies to meet the increasing demand for such professionals, as well as in the fields of medicine, welfare, and education.

Departments/ Admission quota/ Campus

Department of Food and Life Sciences

Food Science Course

To learn a comprehensive skill to coordinate food and health. This course is suitable for those interested in food education, food culture, food functional science, and nutrition and health science, and who aspire to solve food-related problems.
Food Science Course, Department of Food and Life Sciences

Food Science Course, Department of Food and Life Sciences

To develop sports food and provide nutrition education for athletes.

This course is best suited to those interested in the nutritional functions of food in relation to sports, and who wish to provide assistance to athletes through practical nutrition management.
Sports and Food Function Course, Department of Food and Life Sciences

Department of Nutrition and Health Science

To become a dietitian with a scientific perspective gained through this unique program at Toyo University. 

This course supports students to acquire not only dietician certification but also the broad knowledge necessary for research and development, as well as high-quality presentation skills.
Department of Nutrition and Health Science

Admission Quota

• Department of Food and Life Sciences　
  Food Science Course: 70 students
  Sports and Food Function Course: 50 students
• Department of Nutrition and Health Science: 100 students

Campus

Itakura Campus
1-1-1 Izumino, Itakura-machi, Ora -gun, Gunma

教育目標

「食」は、人が健康に生きていくための基本中の基本。
人の成長と健康管理、そして生命維持に最も深くかかわるのが｢食｣です。少子高齢化を迎えている現代日本社会の問題を解決するための研究や、注目が高まるアスリートと食事・栄養の関係への科学的なアプローチなど食環境科学部では、いのちの根源を探る｢生命科学｣をベースに、安全・安心、食品開発、栄養など｢食｣の知識を総合的、科学的に学びます。
専門知識と技術の修得のみならず、哲学や倫理学など、東洋大学らしい学びも織り交ぜた全人的教育で、これからの社会に貢献する｢食｣の真のプロフェッショナルを養成します。

概要

1997年に創設された生命科学部は、当初は生命科学科のみでスタートしました。
その後、バイオテクノロジー領域への注目度が高まり、2009年には応用生物科学科と食環境科学科が創設され3学科になりました。そして、2013年には、新たに「健康栄養学科」を新設し、生命科学部から分離した食環境科学科とともに、2学科の「食環境科学部」を創設しました。
また食環境科学科は、「フードサイエンス専攻」と「スポーツ・食品機能専攻」の2つの専攻を創設しました。健康栄養学科は、管理栄養士の養成を核に医療・福祉・教育の現場のみならず、これからニーズが高まる地域社会や企業での活躍を視野に入れ、資格を持っているだけではない、コミュニケーション能力やマネジメント能力を備えた、新時代の人材養成に力を注ぎます。

学部学科/入学定員/修学場所

食環境科学科　フードサイエンス専攻

食と健康をコーディネートする総合力

食育・食文化、食品の機能科学、栄養・健康科学など、食にかかわることに興味を持つ人、 食を取り巻くさまざまな問題を解決したいと考えている人にふさわしいコースです。 食環境科学科 フードサイエンス専攻

食環境科学科　スポーツ・食品機能専攻

アスリートへの栄養指導とスポーツ食品の開発

スポーツに関連した食品の栄養学的機能に興味を持つ人、実践的栄養管理を用いて、 スポーツ選手を栄養面からサポートすることを目指す人に最適のコースです。 食環境科学科 スポーツ・食品機能専攻

健康栄養学科

総合大学の利点を生かし、科学の視点を備えた「管理栄養士」へ

資格取得のみならず、研究開発に必要な幅広い知識や 高いプレゼンテーション能力を兼ね備えた管理栄養士を養成します。 健康栄養学科

入学定員

• 食環境科学科　フードサイエンス専攻　　70名
• 食環境科学科　スポーツ・食品機能専攻　　50名
• 健康栄養学科　　100名

修学場所

板倉キャンパス 群馬県邑楽郡板倉町泉野1-1-1 【交通アクセス】