Curriculum
Seminar in Food and Nutrition
This course will cover the development and writing of research projects, reports, and manuscripts. Discussions on current topics in nutrition and food science will also be held.
Instrumental Analysis in Food and Nutrition
The objective of this course is to provide students with the fundamental understanding on 1) the analysis of food composition and contaminants using instruments used in Food Science research, and 2) the principles of tissue sample analysis used in Nutrition research. Students are expected to gain ability to use instruments such as chromatography, spectroscopy, and to perform animal tissue sampling, western blot analysis, and rheologic analysis.
Advanced Statistics in Food and Nutrition
This course teaches students the statistical concepts and strategies needed to analyze experimental and observational data in the field of food and nutrition. Students will use statistical analysis software as a tool for performing analyses and are expected to gain an understanding of statistical concepts and skills for research.
Studies in Advanced Food Science
Intended primarily for first-year graduate students, this course will review food science and the chemistry and biochemistry of food components and their changes during processing.
Topics in Food Science
This class focuses on specific topics in the field of food science. In this class, students will learn the theoretical background and methodologies, the latest research trends and major research outcomes, and will further develop the ability to apply them to their own research project. The topics in this class are selected in consideration of recent progress in academia, practical implications in food industry, and contributions to the advancement in both academia and industry. An in-depth understanding of the topic will be ensured by intensively covering one topic during the semester.
Carbohydrate and Lipid Chemistry
This course will consist of a consideration of the chemistry of carbohydrates and lipids. Emphasis will be on the intrinsic chemistry and functionality of food systems and the changes that occur during food processing and storage.
Protein Chemistry and Enzymology
This course will cover the chemistry and physical chemistry of proteins with respect to current methods of characterizing and purifying proteins. Functional properties of protein in food systems will be emphasized.
Advances in Sensory Science
In this class, students will learn physichochemical components that derive sensory perception and their measurements. Mechanisms of perception and cognition based on sensory physiology and sensory cognitive sciences will be addressed. Overview of the latest research trend in sensory science will provide deeper understanding of external and internal factors affecting sensory preception and hedonic responses.
Sensory Evaluation of Food
This course will cover sensory techniques used to evaluate the flavor, color, and texture of foods and the evaluation of consumer acceptance. Methods for measuring these qualities, underlying physiological principles, and statistical methods for analyzing the results will be discussed.
Food Functionality
This course will cover the principles of enzymology including enzyme kinetics, cofactor, inhibitor, and activators as well as the functions, reaction mechanism, and reaction conditions of intrinsic food enzymes.
Advanced Food Microbiology
This course will cover a critical evaluation of recent literature on the microbiology of food systems.
Food Toxicology
This course will cover general principles concerning the toxicology of chemicals found in various foods. Emphasis will be on the mechanisms underlying toxicity on cellular and molecular levels. Also, formation, route of entry, and distribution in foods of chemicals with adverse health effects will be examined.
Food Chemistry
Safety Assessment of Food
This course will cover the toxicological evaluation of foods that will lead to national and international regulations pertaining to the quality, wholesomeness, and safety of foods.
Advanced Principles of Nutrition
The objective of this course is to provide students with the fundamental understanding on nutrients. Types and functions of various nutrients, digestion and absorption of nutrients, metabolic pathways of nutrients, and the relationship between metabolic disorders and the development of diseases will be covered. Energy balance, nutrition in aging, and antioxidant nutrients will be covered.
Current Topics in Nutrition
This course is for graduate students majoring in Food and Nutrition. It focuses on understanding the recent progress of Modern Nutrition and the direction for future nutritional research. Several topics of Omics studies including genomics, proteomics and metablomics, and Bioinformatic studies will be discussed using recent core papers.
Carbohydrate and Lipid Metabolism
This course is designed to address the following: biosynthesis and metabolism of carbohydrates and lipids; interaction of carbohydrate and lipid in regulation of energy balance; health concerns related to intake of carbohydrates and lipids.
Protein Metabolism
This course will examine the nutritional roles and metabolism of proteins and amino acids. Topics will cover the functions, protein quality assessment, digestion and absorption, hormonal regulation, requirements, and interrelationship with other nutrients.
Vitamins
This course will cover the metabolism of vitamins including their fundamental aspects in nutrition and health.
Mineral Nutrition
This course will cover the nutritional role of minerals including their biochemical and physiological functions, biological availability, metabolism and hormonal regulation, requirements, deficiency and excess, relations between minerals and chronic disease, and interaction with other nutrients.
Maternal and Child Nutrition
This course will cover the physiological changes and nutritional requirements that occur during pregnancy and lac- tation. Nutritional factors for optimum growth of infants and children will also be examined.
Nutritional Survey and Assessment
This course will cover comparisons of the strengths and weaknesses of various dietary survey methods. Topics will cover the techniques of anthropometry and biochemical methods in nutritional assessment and the evaluation of standards.
Nutritional Physiology
This course will cover the mechanistic elucidation of bodily functions, nutrient metabolism, and physiological processes including cell communication, integration, homeostasis, and regulation on cellular and molecular levels. Also included will be reviews of recent literature on nutritional physiology－the endocrinal control of nutrient metabolism, growth, reproduction, and aging.
Nutritional Epidemiology
This course will cover the application of knowledge on nutritions to the examination of the relationship between diet and health to find ways to improve the health of the nation through dietary change.
Nutrition Policy
This course will cover the rationale for the development of national and community-based nutrition policies as well as their design, implementation, and evaluation.
Clinical Nutrition Research
The objective of this course is to provide students with the fundamental understanding on various nutritional research methods and data analysis methods in order to develop the ability to plan and execute clinical nutrition research. Students are expected to gain the ability to critique research methods and interpretation of the data using current research articles. Students are also expected to be able to develop a hypothesis and research plans in the area of clinical nutrition. The topics include statistics, evidence-based therapy, research ethics, writing research proposal, and etc.
Clinical Nutrition Therapy 1.
The objective of this course is to provide students with the fundamental understanding on nutrition and diagnosis-related care of patients and use of evidence-based nutrition intervention for the management of patients. Students are expected to gain the ability to prioritize nutritional diagnosis, set up appropriate nutritional management goals and plans, and execute and monitor nutrition intervention. The topics include malnutrition, obesity, diabetes, cardiovascular disease, liver disease, and dysphagia.
Clinical Nutrition Therapy 2
The objective of this course is to provide students with the fundamental understanding on nutrition and diagnosis-related care of patients and use of evidence-based nutrition intervention for the management of patients. Students are expected to gain the ability to prioritize nutritional diagnosis, set up appropriate nutritional management goals and plans, and execute and monitor nutrition intervention. The topics include renal disease, neoplastic disease, critically ill patients, pediatric nutrition, geriatric nutrition, enteral and parenteral nutrition.
Pathophysiology for Clinical Nutrition
The objective of this course is to provide students with the fundamental understandings on etiologies, pathophysiologies, and symptoms of the diseases and the diagnosis criteria of them. Students are expected to gain the ability to identify the patients with nutritional risk and to plan the appropriate nutritional intervention for each patient. The topics include gastrointestinal disease, liver, biliary tract, and pancreatic diseases, cerebrovascular disease, endocrine disease, renal disease, and neoplastic diseases.
Advanced Nutrition Counseling and Education
The objective of this course is to provide students with 1) the knowledge on human behavior to help understand the eating behavior and 2) the knowledge on communication, counseling, and education techniques. Students will also study the educational tools used in nutrition education and counseling practice. Students are expected to gain the ability to plan nutrition education program and to execute an effective and practical nutrition education and counseling for patients, which will lead to improvement of nutritional status through behavioral modifications.
Clinical Nutrition Internship 1
Every graduate student in Clinical Dietitian Education Program are asked to work as an intern student at the hospital affiliated with the program. Students will learn the nutrition care system in the hospital setting and gain the ability to work independently as a clinical dietitian. Topics covered include anthropometric assessment, dietary assessment using 24hr recall and dietary records, nutritional diagnosis, therapeutic meals, prescription of appropriate diets.
Clinical Nutrition Internship 2
Every graduate student in Clinical Dietitian Education Program are asked to work as an intern student at the hospital affiliated with the program. Students will learn the nutrition care system in the hospital setting and gain the ability to work independently as a clinical dietitian. Topics covered include anthropometric assessment, dietary assessment using 24hr recall and dietary records, nutritional diagnosis, therapeutic meals, prescription of appropriate diets.
Clinical Nutrition Internship 3
Every graduate student in Clinical Dietitian Education Program are asked to work as an intern student at the hospital affiliated with the program. Students will learn the nutrition care system in the hospital setting and gain the ability to work independently as a clinical dietitian. The topics include the development of nutrition education materials, medical nutrition therapy using NCP model, the development of patient menu, group nutrition education for patients.
Clinical Nutrition Internship 4
Every graduate student in Clinical Dietitian Education Program are asked to work as an intern student at the hospital affiliated with the program. Students will learn the nutrition care system in the hospital setting and gain the ability to work independently as a clinical dietitian. The topics include the development of nutrition education materials, medical nutrition therapy using NCP model, the development of patient menu, group nutrition education for patients.
Advanced Food Service Management
This courses focuses on the current issues of the food service industry as well as the advanced management concepts and principles applied to the industry. The classroom lectures will cover the advanced theories in the field of food service management. Half of the class hours will be allocated for analyses and discussions of current issues of the food service industry. The course is primarily for the first year graduate students majoring in food service management.
Topics in Foodservice Research
Students will learn about research methods in the field of food service management and will advance techniques of writing a research proposal in the field. The lectures will focus on research designs and statistics frequently used in food service management research and students are to critically discuss about research methods in the published research papers in the field. In addition, the lecture will be given on writing a research proposal and students are to be assigned to write a proposal on the topic chosen on their own as the final report.
Seminar in Retail Service
This purpose of this course is understanding the current status and issues in retail service. Students will participate in presentation and discussion on improving the quality of retail service and therefore increasing customer satisfaction, especially focusing on the retail sectors of food and clothing.
Reading and Research
This is a course designed to improve the graduate students’ masters thesis or doctoral dissertation.
