Department

Curriculum : Graduate School

subject courses
Commonness Statistics, Topics in Statistics, Physical Chemistry, Seminarグ~シ, Directed Researchグ,
Food Science Research Methods in Food and Nutritionグ, , Food Science, Topics in Food Microbiology, Topics in Experimental Foodsグ, , Methods in Assessment of Foods Qualityグ,ケ, Readings in Foodsグ,ケ, Methods in Foods Researchグ, , Advanced Food Preservation, Cultural Aspects of Foods, Fermentology, Food Historyグ, , Research in Traditional Foods, Advances in Carbohydrate Chemistry, Advanced Food Technology, Advanced Food Sanitation, Food Additives, Special Projects in Foodsグ, , Research in Fermented Foods, Emzyme Chemistry, Research in Foodsグ, , Advanced Food Science, Analytical Methods in Food and Nutritionグ,
Nutritional Science Nutritional Counselingグ, , Reading in Nutritionグ, , Methods in Nutrition Researchグ, , Vitamin in Nutrition, Community Nutrition, Minerals, History of Nutritionグ, , Special Topics in Nutrition, Growth and Developmentグ, , Geriatric Nutrition, Nutrition in Diseasesグ, , Sports Nutrition, Advanced Nutritional Status Assessment, Aging and Nutrition, Special Topics in Nutritionグ, , Ecology of Nutritionグ, , Advanced Nutritional Physiology of Numanグ, , Molecular Biology, Advanced Research in Nutritionグ, , Carbohydrate Metabolism, Lipid Metabolism, Molecylar Nutrition, Protein and Amino Acid Metabolism, Hormones in Nutritionグ, , Adv Nutrit Biochemグ, , Immune Response and Nutrition, Comparative Nutrition, Histologyグ, , Special Topics in Nutrition Growth and Developmentグ,
Foodservice Management Foodservice Systems Managementグ, , Institutional Management and Organization, Foodservice Systems Management : Purchasing, Restaurant Management, Consumer Behavior, Recent Developments in Foodservice System Management, Production and Operations Management For Foodservice, Foodservice Information Systems, Research in Foodservice, Managementグ, , Research Methods in Foodservice Management, Quality Management in Foodservice, Contemporary Issues and Trends in Foodservice Management

Commonness

IB501 Statistics
Basic concepts and application of statistical methods. Emphasis on design and analysis of biological, medical, and related experimentation.
IB701 Topics in Statistics
Statistical methodology for experimental design and data analysis.
IB512 Physical Chemistry
Basic concepts of physical chemistry relevant to Biological Science students.
IB681 Seminar I
Seminars concerning current research issues on foods and nutrition.
IB682 Seminar II
Seminars concerning current research issues on foods and nutrition.
IB683 Seminar III
Seminars concerning current research issues on foods and nutrition.
IB684 Seminar IV
Seminars concerning current research issues on foods and nutrition.
IB781 Seminar V
Seminars concerning current research issues on foods and nutrition.
IB782 Seminar VI
Seminars concerning current research issues on foods and nutrition.
IB783 Seminar VII
Seminars concerning current research issues on foods and nutrition.
IB784 Seminar VIII
Seminars concerning current research issues on foods and nutrition.
IB699 Directed Research I
IB899 Directed Research II

Food Science

IB502 Research Methods in Food and Nutrition I
Principles and methodologies of research related to food and nutrition.
IB503 Research Methods in Food and Nutrition II
Principles and methodologies of research related to food and nutrition.
IB505 Food Science
The physical, chemical, and functional properties of food components and their application in the food system.
IB514 Topics in Food Microbiology
Students of major groups of microorganisms important to the food industry with emphasis on ecological, physiological, and public health aspects.
IB522 Topics in Experimental Foods I
Theory and methods for experimental approaches to food product development.
IB724 Topics in Experimental Foods II
Theory and methods for experimental approaches to food product development.
IB523 Methods in Assessment of Foods Quality I
Studies of objective and sensory evaluation of quality and acceptability of food.
IB526 Methods in Assessment of Foods Quality II
Studies of objective and sensory evaluation of quality and acceptability of food.
IB524 Readings in Foods I
Advanced studies of recent research in food science.
IB825 Readings in Foods II
Advanced studies of recent research in food science.
IB621 Methods in Foods Research I
Principles and techniques of food development and food science research.
IB721 Methods in Foods Research II
Principles and techniques of food development and food science research.
IB623 Advanced Food Preservation
Principles of various food preservation methods. Physiochemical and nutritional changes related to preservation methods.
IB624 Cultural Aspects of Foods
Regional, ethical, and religious influences on food consumption patterns. Laboratory experience with food samples from several culture.
IB625 Fermentology
Lecture on the chemical process of fermentation and general topics in fermented foods.
IB626 Food History I
Discussions and lectures on the historical development of foods.
IB627 Food History II
Discussions and lectures on the historical development of foods.
IB717 Research in Traditional Foods
Research in recipe development of traditional foods based on history and science in relation to modern eating habits.
IB725 Advanced Food Technology
Recent developments in food processing and special processing methods for food resources.
IB726 Advanced Food Sanitation
Control methods and regulations for maintaining sanitation and quality of foods.
IB727 Food Additives
Recent developments on the application of newly-developed food additives.
IB728 Special Projects in Foods I
Studies of specialized topics in food sciences.
IB821 Special Projects in Foods II
Studies of specialized topics in food sciences.
IB729 Research in Fermented Foods
Principles and methods of production using microbial fermentation. Practice of planning and developing research.
IB734 Enzyme Chemistry
Methodology on purification and characterization of enzymes related to Food and Nutrition.
IB754 Research in Foods I
Special topics on advanced food science research for students in the Doctoral program.
IB755 Research in Foods II
Special topics on advanced food science research for students in the Doctoral program.
IB822 Advanced Foods Science
Recent studies on functional and physiological properties of food components.
IB521 Analytical Methods in Food and Nutrition I
Application and evaluation of analytical methods for foods and nutrition research.
IB723 Analytical Methods in Food and Nutrition II
Application and evaluation of analytical methods for foods and nutrition research.

Nutritional Science

IB530 Nutrition Counseling I
Skill development in nutrition counseling and nutrition related law for professional nutritionists.
IB760 Nutrition Counseling II
Skill development in nutrition counseling and nutrition related law for professional nutritionists.
IB532 Reading in Nutrition I
Discussions on recent nutrition topics.
IB732 Readings in Nutrition II
Discussions on recent nutrition topics.
IB622 Methods in Nutrition Research I
Principles and methodologies of recent research in nutrition.
IB722 Methods in Nutrition Research II
Principles and methodologies of recent research in nutrition.
IB631 Vitamins in Nutrition
Recent research advances and issues in vitamin nutrition.
IB632 Community Nutrition
Assessment of nutritional problems and development of nutritional improvement programs for the community.
IB634 Minerals in Nutrition
Recent developments in metabolism, physiological roles, deficiencies, and toxicities of major and trace elements. Emphasis on the mechanism for homeostatic regulation of a specific mineral and its interaction with other nutrients.
IB635 History of Nutrition I
Discussions on the nutritional history of Eastern and Western society.
IB636 History of Nutrition II
Discussions on the nutritional history of Eastern and Western society.
IB637 Special Topics in Nutrition, Growth and Development I
Lectures and discussions on the function and metabolism of nutrients in relation to growth and the aging process.
IB839 Special Topics in Nutrition, Growth and Development II
Discussions on the characteristics and vatious nutritional problems in growth and development.
IB638 Geriatric Nutrition
Discussions on problems of nutrition, health, social welfare and afministration with the aging process.
IB639 Nutrition in Diseases I
Integration of theoretical basis for nutritional disease care with biological science, biochemistry, and physiology.
IB746 Nutrition in Diseases II
Integration of theoretical basis for nutritional disease care with biological science, biochemistry, and physiology.
IB640 Sports Nutrition
Topics include: (1)The basic concept of exercise physiology and energy metabolism with various exercise mode, (2) the importance of nutrition for health promotion and professional athletes.
IB641 Advanced Nutritional Status Assessment
Studies on the assessment of human nutritional status.
IB645 Special Topics in Nutrition I
Special projects in nutritional sciences.
IB836 Special Topics in Nutrition II
Special projects in nutritional sciences.
IB646 Ecology of Nutrition I
Study on the relationship between human and environment. Research method and theory establishment of the cultural and environmental effect on health problems.
IB838 Ecology of Nutrition II
Study on the relationship between human and environment. Research method and theory establishment of the cultural and environmental effect on health problems.
IB713 Advanced Nutritional Physiology of Human I
Discussion on the specific topics in human physiology necessary for the principles and procedures of nutritional care.
IB714 Advanced Nutritional Physiology of Human II
Discussion on the specific topics in human physiology necessary for the principles and procedures of nutritional care.
IB731 Molecular Biology
Understanding of prokaryotic and eukaryotic genomes, structures of DNA and chromosomes, regulations of transcription, RNA processing and translation. Basic concepts of molecular cloning and recent advances in recombinant DNA technology.
IB735 Advanced Research in Nutrition I
Special topics in advanced nutrition redearch for students in the doctoral program.
IB736 Advanced Research in Nutrition II
Special topics in advanced nutrition redearch for students in the doctoral program.
IB737 Carbohydrate Metabolism
Recent developments and research in carbohydrate metabolism.
IB738 Lipid Metabolism
Recent developments and research in lipid metabolism.
IB739 Molecular Nutrition
Understanding roles of nutrients in the regulation of gene expression and signal transduction pathways. Discussions on broad aspects of nutrient functions in cell biology, and the application of new molecular technology into nutrition research.
IB740 Protein and Amino Acid Metabolism
Methodologies and principles of evaluating protein quality and amino acid requirements. Discussions on the nature of amino acid essentiality, and significance of plasma free amino acid composition. Review of urea cycle regulation and metabolic pathways for specific amino acids.
IB831 Hormones in Nutrition I
Basic concepts of hormones and their effects on the metabolic processes and homeostasis.
IB832 Hormones in Nutrition II
Basic concepts of hormones and their effects on the metabolic processes and homeostasis.
IB743 Advanced Nutritional Biochemistry I
Recent advances in metabolic and regulatory aspects of nutrition.
IB744 Advanced Nutritional Biochemistry II
Recent advances in metabolic and regulatory aspects of nutrition.
IB745 Immune Response and Nutrition
Discussions on the effect of nutrition on the immune system.
IB837 Comparative Nutrition
Discussions on the differences between human and animal nutritions.
IB811 Histology I
The basic characteristics and properties of various organs.
IB812 Histology II
The basic characteristics and properties of various organs.

Foodservice Management

IB651 Foodservice Systems Management I
Application of systems management to quantity food production through the integration of appropriate production, service methods, and resources.
IB752 Foodservice Systems Management II
Application of systems management to quantity food production through the integration of appropriate production, service methods, and resources.
IB652 Institutional Management and Organization
Advanced study of management applied to food service and hospitality organizations.
IB653 Foodservice Systems Management: Purchasing
Principles of food procurement and inventory management for foodservice systems. Emphasis on specifications and factors affecting quality.
IB750 Advanced Restaurant Management
Current service management theories that apply to restaurant management. Discussions from the view point of general hotel and restaurant managers.
IB751 Consumer Behavior
IB753 Recent Developments in Foodservice Systems Management
Discussions on the current issues and topics of foodservice system management.
IB756 Production and Operations Management for Foodservice
Principles of management applied to quantity food production with emphasis on production planning, work management, quality control, material management, and sanitation and safty.
IB757 Foodservice Information System
Analysis and design of management information systems for commercial and noncommercial foodservices. Topics include cost and value of information, data management, implementation of systems, and impact on foodservice organization.
IB758 Research in Foodservice Management I
Examination of trends, problems, and research in foodservice management. Special studies on research proposal preparation.
IB759 Research in Foodservice Management II
Examination of trends, problems, and research in foodservice management. Special studies on research proposal preparation.
IB833 Research Methods in Foodservice Management
This course covers current research topics in hospitality and tourism industry. It also presents the process and techniques for planning and designing research projects, as well as research evaluation. Special emphasis is placed on the appropriate choice of methodilogies for a variety of research topics.
IB834 Quality Management in Foodservice
Discussions on current issues in practices and research of total quality management for customer satisfaction in foodservice industry.
IB835 Contemporary Issues and Trend in Foodservice Management
Focuses on research issues related to the foodservice industry and their short and long-term implication.