Students gain an understanding of the functions and characteristics of various bioresources that are used in foods. Furthermore, subjects related to food ethics are built upon in common foundation subjects.
Students learn about various food development, manufacturing and processing technologies. In addition, by working on actual food manufacture during class time, students don’t just gain knowledge, but gain skills that are directly applicable to the food industry.
In classes such as Evaluation Methods for Food Functionality and Food Chemistry, as well as through cooking food, students build on their learning of nutritional components (which can be said to be the biggest characteristic of food) and their functions.
Through a broad range of study from prevention of food poisoning to food management methods such as HACCP, students work on establishing management systems to achieve the food safety and reliability that consumers expect.