Master in Food Science and Nutrition

Food Science and Nutrition Course

Nurturing researchers with advanced knowledge who share the viewpoint of consumers

We cultivate researchers with advanced expertise in food and diet, and the ability to think from the standpoint of actual consumers of food. Students choose their research theme from one of three areas—food science, nutrition, and cookery science—and undertake research centering on experiments. The research experience and the sense of professionalism gained in this course will open up the possibility of working in a teaching position at a university or college or as a researcher at a business enterprise.

Doshisha Women’s College of Liberal Arts was established in Kyoto in 1876 by Joseph Hardy Neesima, the founder of Doshisha; his wife, Yae Neesima; Alice J. Starkweather, an American missionary; and others. Dedicated to core principles of Christianity, internationalism, and liberal arts, the college has a history of constant innovation. It has grown to include eleven departments in six faculties and four graduate schools on two campuses in Kyotanabe and Imadegawa. Total enrollment is currently approximately 6,500 students.