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Tokyo University of Marine Science and Technology

Introduction to the Department of Food Production Science
A mini-lecture by a faculty member of the Department of Food Production Science

ABOUTAbout the Department of Food Production Science

Since ancient times in Japan, the bounty of the sea has been at the heart of food, and excellent processing and preservation methods based on experience have been handed down.In recent years, these have been scientifically verified, and technologies to further improve them and new technologies have been developed.Society demands higher reliability and safety in foods, and it is necessary to take measures based on scientific evidence.

In this department, you will learn theories and techniques for producing safe food that is free from dangers such as food poisoning, by drawing out nutrients, deliciousness, and functions useful for health.In order to scientifically evaluate food, an approach from a chemical and microbiological point of view is necessary.In addition, the food manufacturing process requires an approach from a physical and engineering perspective.By acquiring such broad knowledge and understanding, we develop human resources who can comprehensively understand the process from raw materials to product manufacturing and consumption.

Department of Food Production Science Brochure

CLASSExamples of lessons learned in four years

Introduction to research and lectures

food microbiology experiments
By learning the inspection methods for the main food poisoning bacteria that cause hazards in various foods and understanding their characteristics, we will raise awareness of food safety.You will also learn specific methods for extending the shelf life of food and understand how to maintain quality.

Food engineering experiment
Various operations such as freezing, heating, drying, and separation are necessary to process, cook, and preserve food.In this experiment, along with understanding these basic principles, you will learn how to measure physical quantities such as temperature, pressure, and flow rate, and how to detect physical properties and characteristics.

RESEARCH研究 紹 介

food hygiene chemistry

Food safety from the perspective of food allergies
We are surrounded by a variety of foods, and since we eat them every day, we must be careful about their safety and quality. In particular, food allergies can cause serious health damage, so research into their causative substances (allergens) and mechanisms of action is extremely important for food hygiene.
In our laboratory, we identify allergens in seafood and their parasites (Anisakis), develop new systems to predict the allergenicity of ingredients contained in food raw materials, pharmaceuticals, and cosmetics, and further research on human brain function. We are conducting research on squid-derived neurotransmitters and improving the taste of seafood, with a view to making improvements. We are engaged in a wide range of research using the latest technology so that we can provide you with food that is safe, high quality, and contributes to the happiness of humankind.
Research scene using a clean bench and stereo microscope

food processing science

Research on high value-added marine food processing technology
Common food processing steps include collecting raw materials, washing, mixing, heating, drying, packaging, and storing. In these manufacturing processes, the quality of food is affected not only by the food ingredients, but also by processing and storage techniques and accompanying changes in ingredients. In our laboratory, we develop food design technology and manufacturing processes to embody safe and high value-added food (mainly seafood) manufacturing processes from chemical, physical, and biochemical perspectives. We aim to establish a safety evaluation system for Specifically, we will develop high-precision quantitative analysis of safety-related processes from raw materials to consumption, development of low-temperature utilization technology for seafood products, effective use of unused food resources, and high-value-added seafood processing technology. We are conducting comprehensive research on the development of
An example of effective utilization of unused resources
Development of biodegradable film from mackerel skin

Food thermal manipulation engineering

Prediction and control of food thermal processing
Heat treatment is one of the most widely used techniques to extend the shelf life of foods, killing microorganisms and improving the flavor, texture, appearance, and digestibility of foods. On the other hand, excessive heating can lead to loss of nutritional components and an undesirable texture, leading to a decline in quality. Therefore, a heat treatment method that can achieve uniform temperature distribution in a short time and has a low environmental impact is desired. One technology that can achieve this is electrical heating. Electrical heating utilizes the Joule heat generated by passing an electric current directly through food, and is expected to be applied to a variety of food processing applications. Furthermore, it is important to use computer simulation to predict temperature changes during heat treatment, calculate the degree of microbial killing, quality changes, etc., and derive optimal heat treatment conditions.
Measuring electrical conductivity related to Joule heat generation

food conservation chemistry

Investigating the health functions and roles of lipids and fat-soluble compounds in food in the body
There are many different types of lipids (oils), and they play an important role in maintaining the health of the body. We use a method called "organic synthesis" to create new lipids and highly functional lipids, and evaluate their health functions using animals and cells such as mice and rats. In addition to health functions, we also conduct experiments to track how fats are taken into the body and what functions they perform in the body. In this way, we are conducting research that uses lipids and fat-soluble compounds in foods to help maintain and improve people's health.
Experimental scene of organic synthesis

CAREERCareer / employment

Career after graduation

Where to work

Ajinomoto, Aohata, Aeon, Itoham, Esubee Foods, Ebara Foods Industries, Kagome, Calpis, Kibun, Kewpie, Kenko Mayonnaise, JT, Shiseido, Fisheries Agency, Starzen, Daiwa Seikan, local government officials (food sanitation inspectors, teachers) , Toyo Food Research Institute, Toyo Suisan, Nagatanien, Natori, Nichirei, Nisshin Oilio, Nissin Foods, Nisshin Seifun Group Headquarters, Japan Food Research Center, Nissui, Japan Consumers' Cooperative Association, Nippun, Nippon Ham, House Foods , Hagoromo Foods, Fuji Oil, Prima Ham, Bulldog Sauce, Hoko, Marudai Foods, Maruha Nichiro, Mizkan, Mitsubishi Corporation Life Sciences, Meiji, Morinaga & Co., Morinaga Milk, Yamazaki Baking, Yamasa Soy Sauce, Megmilk Snow Brand, Lotte, etc.

Employment industry

Employment status by industry for graduates in 3 (%)
*Achievements of undergraduate graduates, excluding those who went on to higher education, etc.

POLICYPolicies

diploma policy(Policy for Graduation Accreditation and Degree Awarding)開 く

1. Graduation Certification/Degree Award Policy

　In the Department of Food Production Science, students are interested in food production and acquire a wide range of engineering and scientific knowledge and techniques related to food safety, functionality, and food processing. Based on this foundation, we will award the degree of Academician (Marine Science) to those who have acquired the knowledge and ability to think and solve various problems on their own.

2. Learning outcome goals

(1)Specialized knowledge
　Expert knowledge to analyze and solve various biological, chemical, and engineering problems related to food production at each stage of raw material production, processing, distribution, and consumption. and techniques.
(2) Rich internationality and wide-ranging education
　Have acquired communication and presentation skills, including language skills, and a high level of international and cultural knowledge.
(3) Ability to think and make decisions independently
　They have acquired the ability to think logically on their own based on a variety of knowledge and information, and to make accurate judgments with a high sense of ethics.
(4) Practical skills that can be used in the field
　By combining the specialized knowledge, skills, experience, and problem-solving skills gained through experiments, training, and graduation research, we are able to proactively and practically solve various problems at food production sites, including from a global perspective. They have acquired the ability to explore, solve, and take action.

Curriculum policy(Curriculum Formulation and Implementation Policy)開 く

1. Policy for organizing the curriculum

　In the Department of Food Production Science, we offer ``General Subjects,'' ``Professional Introductory Subjects,'' and ``Specialized Subjects (Core Course Subjects) in order to help students acquire the four basic skills and abilities listed in ``2'' below. )” and “specialized subjects (advanced course subjects)” are systematically organized. “General subjects” are a group of subjects that help students acquire a wide range of knowledge and language skills, while “specialty introductory subjects” and “specialized subjects (core curriculum subjects)” cover diversifying specialized fields. This course is organized as a group of subjects to enrich the basic skills necessary to understand the subject. On top of that, ``specialized subjects (advanced course subjects)'' include biology, chemistry, physics, and engineering in order to acquire multifaceted inquiry skills that are essential when dealing with food. It is organized as a division consisting of a wide range of specialized subjects based on academic studies, etc., and is connected to graduate school education. Furthermore, ``Global Career Related Subjects'' will help students connect smoothly to the international community, industry, and other societies.

2. Policies regarding educational content and educational implementation methods

　The class subject categories are "general subjects," "specialized introductory subjects," "specialized subjects (core curriculum subjects)," and "specialized subjects (advanced course subjects (basic education))." , ``Specialized Subjects (Advanced Course Subjects (Practical Education))'' and ``Global Career Related Subjects'' will be established, and we will conduct lectures, exercises, experiments, and practical training. 　　　　　　　　

(1)Specialized knowledge
　In order for all students in the department to acquire specialized knowledge that is the basis for all fields of the department, we offer specialization courses (core curriculum subjects) and specialized courses from the first to third years. Subjects (Advanced Course Subjects (Basic Education))” will be implemented. In addition, in order to help students acquire in-depth specialized knowledge of each stage of food production, from production, processing, distribution, and consumption, as well as the knowledge and skills to analyze and solve various problems related to each stage, we mainly train students in three areas. In each year, students will study a group of subjects called "specialized subjects (advanced course subjects (practical education)"). Through lectures, experiments, and practical training in the "Specialized Subjects (Advanced Course Subjects (Practical Education)"), students will actually learn logical thinking, techniques, and techniques for identifying and understanding problems, and solving them. Along with gaining experience, students learn how to collaborate with others and learn leadership skills.
(2) Rich internationality and wide-ranging education
　With the aim of cultivating a wide range of knowledge, logical thinking ability, cultural background, international perspective, communication skills, and presentation skills, we carry out "general subjects," and also prepare students for English language qualification exams, study abroad, and We will conduct "Global Career Related Subjects" related to each career development. Mainly in the first and second years, in order to help students acquire systematic basic knowledge of natural sciences, mathematical sciences, humanities and social sciences, and basic information technology, which are the foundation for learning specialized subjects. “Specialization introductory subjects” and “Specialization subjects (core curriculum subjects)” will be held every year.
(3) Ability to think and make decisions independently
　In order to acquire the foundation and ability to think logically and make accurate judgments based on a variety of information, we provide exercises, experiments, practical training, and A 4th year seminar and graduation thesis will be held. Furthermore, in order to help students acquire the ability to make ethical decisions, we provide education related to researcher ethics as part of the fourth-year seminar.
(4) Practical skills that can be used in the field
　In order to integrate the knowledge and skills from (1) to (3) above and acquire applied and practical skills that can be used in the marine field, a seminar and graduation thesis will be held in the fourth year to help students solve problems. We aim to develop the ability to identify issues that need to be addressed, plan a path to a solution, and execute and verify plans based on the plan. Additionally, we offer "Global Career Related Subjects" to help students connect smoothly with the international community, industry, and other societies. 　　　　　　　　

3. Policy regarding evaluation method of learning outcomes

　In all subjects, learning outcomes and achievement of goals will be rigorously evaluated through exams, reports, presentations, etc.

Admission policy(Policy for Accepting New Students)開 く

1.Admission Policy

　In the Department of Food Production Science, we utilize chemical, microbiological, physical, and engineering methods to fully utilize food resources in order to sustainably supply safe and reliable food, mainly made from marine organisms. We will develop technology and educate and research on ensuring and improving food safety and developing and evaluating foods with new functions. We are looking for people who are interested in the effective use of marine organisms as food resources, ensuring and improving the safety of food from raw materials to manufacturing, processing, distribution, and consumption, and developing new food functions.

2. Required skills and abilities

[Nature and ability to acquire specialized knowledge]
  • Possess a wide range of basic academic abilities necessary for study after admission. In particular, the applicant must have basic academic ability in mathematics and science (physics, chemistry, or biology) (*).
(*) Regarding mathematics, Mathematics I, Mathematics II, Mathematics A, Mathematics B, Mathematics C
For physics, basic physics, physics
For chemistry, Basic Chemistry, Chemistry
For biology, basic biology, biology
[Nature and ability to acquire the ability to think and judge for oneself]
  • 　Must have a strong desire to learn and be proactive in taking on new challenges. Also, show a wide range of interest in social issues related to food and have an attitude of thinking independently.
[A rich international perspective, a wide range of knowledge, and the knowledge and ability to acquire practical skills that can be used in the field]
  • 　Be proactive in communicating with others and be able to express yourself appropriately. Also, respect different ways of thinking and cultures, and aim to play an active role in global society.

3. Basic policies and evaluation methods for student selection

[Basic policy for student selection]

　The following selection process will be conducted to determine the necessary background and ability to receive education in this department.

General selection (first half schedule, second half schedule)

　In the general selection (first semester), in order to select those who have acquired a wide range of basic academic abilities, applicants will be judged based on the overall score of the common university entrance test and individual academic ability tests (mathematics and science). In the general selection (second half), in order to select those who have not only basic academic ability but also the ability to develop ideas logically and express them appropriately, we will conduct a common university entrance test (three subjects and four subjects) and individual academic ability. Judgment will be based on the overall score of the examination (essay).

Comprehensive selection (C, E)

We will evaluate your interest in the academic field of the department, your desire to learn, and the academic ability necessary for learning through essays, interviews, statements of purpose, and research papers.

School recommendation selection (A, B)

We will evaluate your interest in the academic field of the department, your desire to learn, and the academic ability necessary for learning through essays, interviews, statements of purpose, and research papers.

Special Entrance Examination for Privately Financed International Students

We will evaluate your interest in the academic area of ​​the department, your desire to learn, and the academic ability necessary for learning through individual academic ability tests, interviews, results of the EJU, a statement of reasons for application, and a survey.