Obihiro University of Agriculture and Veterinary Medicine

Masters course

Master's Program in Food Science

 With the advances in the human diet, the role and importance of food science has become increasingly evident. Taking this into account, the goal of this program is to assist students in the acquisition of advanced knowledge and skills in the field of food processing and utilization with a focus on the secondary functions of food, and in the field of food function science that focuses on the tertiary functions of food. They will also gain knowledge and skills of the primary functions of food as the foundation of their studies. The program develops people who can, through their basic knowledge of organic chemistry, biochemistry, microbiology and molecular biology, comprehend advanced knowledge and skills in food science, apply bioprocesses to agricultural and livestock products, and elucidate the functions of food constituents that affect living bodies.

Food Technology and Biotechnology

The goal in this major is for the students to acquire advanced knowledge and skills in the field of food processing and utilization by focusing on the secondary functions of food as well as knowledge and skills of the primary functions of food as the foundation of their studies. Advanced instruction and research is conducted on physicochemical properties of livestock products such as milk, dairy products, meat and meat products, the production techniques and safety of processed foods, physiology and quality of agricultural products in storage, processing methods of various agricultural products, quality evaluation, the latest processing techniques, and chemistry, nutrition, biological regulatory functions and health-promoting functions of nutrients contained in agricultural and livestock foods.

Biomolecular Structure and Function

The students in this major are expected to acquire advanced knowledge and skills in the field of food function science focusing on the tertiary functions of food as well as knowledge and skills of the primary functions of food as the foundation of their studies. Advanced instruction and research is conducted on the application of the characteristics and microbe functions of food constituents, such as brewing and fermentation, in the production of food and useful materials, functions of food constituents in regulating a living organism and the mechanism for health maintenance and promotion, the development of functional evaluation methods, the present situation and prospective of biotech food, and disease prevention to support an aging society.

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