Master’s Courses

Division of Food Science

Contributing to the establishment of a total food support system

In the Department of Food Science at Ishikawa Prefectural University’s Faculty of Bioresources and Environmental Sciences, we aim to nurture individuals with specialist knowledge and skills related to food. With a focus on agricultural, livestock and fishery products, students utilize the latest science and technology such as biotechnology to develop new technologies to manufacture, process, store, and distribute food, and to gain an understanding of food safety and functionality. Education and research focuses on supply systems to provide safe and reliable food and on the maintenance and promotion of health through food.

In the Master’s Degree Course, we aim to educate specialists who can work towards building community systems for safe and reliable food, which encompass the ideas of biological sustainability, biodiversity, the limited nature of resources and recycling, based on the educational courses in the Department of Food Science. In this way, we hope to nurture individuals with unique and creative ways of thinking, who can become active in the research and development arenas of local industry.

In order to achieve the above, four research fields (details below) have been set up in the Division of Food Science as the basic units for education and research.

Biomolecular Function Research Field

This field focuses on highly specialized fundamental education related to organic chemistry, biochemistry and molecular biology. With this as a base, students also analyze the structure and functions of micromolecules and macromolecules which are components of food (at a molecular and cell level). Through this, students gain an understanding of the biological phenomena associated with food, and in addition, education and research is carried out for the purpose of applying these results to the development and design of food that is safe and promotes health.

Teaching Staff

Food Manufacturing Research Field

In this field, education and research is carried out for students to gain a clear understanding of the chemical, biochemical and physicochemical characteristics and qualities of both known and new food ingredients originating from agricultural, livestock and fishery sources. Based on that knowledge, the aim is to improve processing methods and to create theoretically superior processing methods via chemical, biochemical and physicochemical processing, as well as to process and manufacture foods which use biocatalysts such as microorganisms and enzymes. In contrast, there is also time given to looking at the effective use of food ingredients, as well as distribution technologies, which involve the preservation of freshness and quality.

Teaching Staff

Food Function Research Field

This research field involves the latest education and research centered on the assessment of and search for food functionality, analysis of the action mechanisms and the creation of functional food ingredients. Students focus mainly on agricultural products from the Prefecture, and search for food components which have nutritional functions or bioregulatory functions within a range of foods and unused resources, then gain an understanding of their action mechanisms at test tube and animal testing levels. Based on this knowledge, work is focused on the development of new food ingredients utilizing biotechnology, and the creation of food and food ingredients using Prefectural materials with high functionality. In addition, searches are carried out for new food functions, development is undertaken on new assessment methods for functions, and assessments are conducted on the functions of food in humans.

Teaching Staff

Food Safety Research Field

This research field involves education and research on rapid, sensitive analysis technologies to detect microorganisms and chemical substances (pesticides, drugs for animals, food additives etc) involved in food hygiene and related to investigating food hazards and maintaining food safety. In addition it involves education and research on food safety management systems (HACCP, ISO22000 etc) and control technologies for microorganisms causing food poisoning. Students undertake education and research responding to food diversity, and progress in processing, storage, and distribution technologies, as well as the enhancement of analysis technologies via innovations such as with biotechnology. We hope that we can help nurture individuals who will take the lead in research and development in this field at the same time as taking a central role in research related to food safety in the community. Furthermore, through technologies and theories to maintain food safety, and the development and establishment of assessment technologies and theories, contributions can be made to securing safety and reliability in food manufacturing and distribution processes, and consequently to the health of the community.

Teaching Staff