Department Introduction

 The department has been established with outstanding curriculums and research fields built to cover a broad range of areas such as life science, food science, soil science and fermentation technology. These fields have had a significant impact on our society providing improved human and animal health as well as sustainable crops and food production. The department has three courses: (1) Food Chemistry and Biofunction Course specializes in studying the link between food components and health promotion by combining techniques such as genomics, cell cultures and animal experiments; (2) the Food Safety and Bio-Environmental Science Course specializes in studying plant growth and the stages of their production as well as soil science and post-harvest chemistry; (3) the Fermentation Technology and Microbial Science Course specializes in studying the flavor characteristics and processing technology involved in Shochu production as well as discovering and characterizing microorganisms present in the process.

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Department of Food Science and Biotechnology. Kagoshima University

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