Diploma Policy
Knowledge and understanding
- Students will be equipped with sophisticated and sufficient knowledge regarding food, culinary science and nutrition, and enabled to adapt that knowledge to resolving issues.
Thinking and judgment
- Students will be able to grasp from on an international basis a variety of issues regarding food from a perspective of lifestyles and society, and be able to appraise problematic points and think about ways to solve them.
Interest, volition, attitude
- Students will appreciate from an international perspective the impact and effect that food exerts upon lifestyles and society, and have a stance of seeking to enthusiastically solve various issues regarding food.
Skills and expressions
- Students will be equipped with sophisticated experimental skills regarding food, culinary science, nutrition and medicine.
Students will be able to logically write, present and debate in both Japanese and English.
Curriculum Policy
Knowledge and understanding
- The Graduate School offers experiments and practical classes that enable practical study regarding each specialist field.
- Students acquire technical terms and expressions (in Japanese and English) through their master's theses and seminars.
- Students understand the responsible conduct of r research.
Thinking and judgment
- Through their master's theses, classes and seminars, students are able to present various issues regarding food from multiple perspectives, and are encouraged to foster sophisticated thinking and judgment.
Interest, volition, attitude
- Consideration is paid to enabling students to maintain a strong interest in the connections between knowledge in specialist fields and lifestyles and society, and to enhancing their volition to study.
Skills and expressions
- Consideration is paid to enabling students to acquire practical and sophisticated skills through their master's theses, experiments and practical work.
- Presentation-style seminars are provided in order that students can improve their powers of expression.
- Students master the responsible conduct of research and can put it into practice.
Admission Policy
Knowledge and understanding
- Students who have an adequate knowledge of the "food science," "science of culinary science," and "nutrition science," that they will study at the university, and are able to scientifically comprehend phenomena related to food.
Thinking and judgment
- Students who, based on the knowledge that they have obtained hitherto through study, are able to observe various phenomena from a multilateral perspective, and compile their own ideas.
Interest, volition, attitude
- Students who are aware of the many food-related issues in lifestyles and society, and want to equip themselves with more sophisticated knowledge and skills and be useful in solving those issues.
Skills and expressions
- Students who are able to relate their thoughts to others in writing and verbally, in a manner that is understandable and precise.
