Food Science and Technology

At the Forefront of Food Science and Technology

This research area carries the banner for bioscience based on life science and its technologies. Therefore, the kind of study we shall engage in is not just a parallel of biology, chemistry, and engineering, but rather a truly interdisciplinary domain that unifies these four subjects. Our research and education involve: (1) the advanced utilization of the functions of food materials and their by-products, the conversion of unused resources into food, and the development of new bioresources; (2) confirming the safety, quality and nutritional status of secondary and tertiary products of food; (3) clarifying the physical, chemical, and biochemical changes that occur in the production processes and their controls; and (4) the principles of food processing, related machinery, and the biological treatment of organic waste products.

Course After Graduation

The fields of activity of graduates in this field are diverse, and they are mainly active in the research, development, and production sectors.
Major fields of activity include fermentation and brewing, confectionery, dairy, flour milling, ham, refrigeration, refined oils, seasonings, other food-related industries, feed, pharmaceutical industry, flavoring industry, chemical industry (food division), general trading companies (food and chemical division), public officials, universities and schools.

Details

Food Science and Technology
Kyushu University School of Agriculture GUIDE BOOK 2025 Food Science and Technology

Laboratories