Department of Nutrition and Health Sciences, Faculty of Food and Nutritional Sciences

Educational Goals

We support students to acquire not only the dietician qualification but also the broad knowledge necessary for research and development as well as high-quality presentation skills. Additionally, the department is committed to training students to become highly specialized dietitians with forward-looking views on food and health through improving nutritional assessment skills appropriate for team medical care and various life stages.


Life science and nutrition science are intimately related to each other, because both are concerned with life. We help students to acquire a broad range of knowledge in the field of life science as well as expertise and special techniques for improving human health through diet. In addition, students will learn advanced knowledge and techniques to become experts in medicine, welfare, and administrative offices concerning public health. In addition, they will be prepared for passing the national dietician examination.

We provide a curriculum including basic subjects for experts in which students learn, from a biological perspective, the structure and function of the human body, the mechanism of disease, and the close relationship between food and health, based on the latest findings in life science and biotechnology. Additionally, students will attend lectures on basic nutrition, applied nutrition, nutrition education, clinical nutrition, public nutrition, management of school lunch services, and experimental practice, with the goal of creating dietitians with well-rounded expertise and skills. Furthermore, integration of practical knowledge and skills achieved though experience in off-campus facilities will lead students to pursue careers in society.


Graduates with advanced expertise are qualified to take the national registered dietitian exams through the four-year educational program provided by the department . The qualification is given to those who are able to do the following:

  1. Apply their expertise to their work in team medical care at hospitals and welfare facilities.
  2. Conduct nutritional management and education for promoting health maintenance in administrative offices for public health.