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Tokushima UniversityFaculty of Bioscience and BioindustryDepartment of Bioscience and BioindustryApplied Life Science
Tokushima UniversityFaculty of Bioscience and BioindustryDepartment of Bioscience and BioindustryFood Science
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Education

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Field of Study

Biochemistry, Cell Physiology, Molecular Cell Biology, Developmental Biology

Lecture (2022)

Food Science (Bachelor Course)
Undergraduate Work (Bachelor Course)
Taste Science (Bachelor Course)
Basic physiology (Bachelor Course)
Nutritional and Oral Physiology (Bachelor Course)
nutritional physiology (Bachelor Course)
Advanced Biological Function (Graduate School)
Tissue Engineering (Bachelor Course)
Research on Bioresource Science (Graduate School)
Bioindustry B (Bachelor Course)
Practice for Bioscience and Bioindustry (Bachelor Course)
English for Bioscience and Bioindustry (Bachelor Course)
Reading Scientific Papers (Bachelor Course)
Reading Scientific Papers Ⅰ (Bachelor Course)
Reading Scientific Papers Ⅱ (Bachelor Course)
Introduction to Food and Health (Bachelor Course)
Basic food and nutrition sciences (Bachelor Course)
Advanced Exercise on Food Bioscience (Graduate School)
Advanced Research on Food Bioscience (Graduate School)
Basic practice for food science (Bachelor Course)
Practice for food science A (Bachelor Course)
Practice for food science B (Bachelor Course)
Practice for food science C (Bachelor Course)
Exercise in food science Ⅰ (Bachelor Course)
Exercise in food science Ⅱ (Bachelor Course)

(Lectures are listed by lecturer for subjects registered in our student affair database system.)

Research Supervisory ( last 5 years )

11 students (bachelor), 3 students (master)