Program Overview
The Graduate Program in Food Science (GP-Food) aims to create an international education and research environment to resolve the world’s food-related problems and to foster young human resources (food experts) with a global mindset who will actively participate in the next-generation food science research.
Objective
The program’s purpose is to foster the next generation of human resources capable of scientifically designing the food of the future. To meet this purpose, this program will conduct transdisciplinary research on “food science” based on collaboration among the fields of agriculture, medicine, dentistry, pharmacy, literature, and synchrotron radiation science.
Program learning outcomes
- Researchers who are able to scientifically design “foods of the future” based on their solid background and an academic understanding of “food.”
- Researchers who can independently explore and investigate food, health, and environment-related issues.
- Researchers with solid research expertise, a deep understanding of diverse values and cultures, and outstanding abilities to conduct original research utilizing bioscience and biotechnology-related cutting-edge technologies.
- Researchers capable of contributing to the development of society with a high sense of purpose and responsibility while considering social and academic needs.
- Researchers with an international perspective, advanced communication skills, and the ability to promote the advancement of food science research globally.
