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Introduction to Food Science Research (Bachelor Course) |
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Undergraduate Work (Bachelor Course) |
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Taste Science (Bachelor Course) |
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Basic physiology (Bachelor Course) |
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Basic Food Chemistry (Bachelor Course) |
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Nutritional and Oral Physiology (Bachelor Course) |
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nutritional physiology (Bachelor Course) |
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Advanced Biological Function (Graduate School) |
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Research on Bioresource Science (Graduate School) |
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Bioindustry B (Bachelor Course) |
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Practice for Bioscience and Bioindustry (Bachelor Course) |
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English for Bioscience and Bioindustry (Bachelor Course) |
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Reading Scientific Papers (Bachelor Course) |
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Reading Scientific Papers Ⅰ (Bachelor Course) |
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Reading Scientific Papers Ⅱ (Bachelor Course) |
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Introduction to Food and Health (Bachelor Course) |
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Special Practice on Food Bioscience (Graduate School) |
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Advanced Exercise on Food Bioscience (Graduate School) |
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Advanced Research on Food Bioscience (Graduate School) |
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Special Lecture on Food Bioscience (Graduate School) |
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Basic practice for food science (Bachelor Course) |
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Practice for food science A (Bachelor Course) |
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Practice for food science B (Bachelor Course) |
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Practice for food science C (Bachelor Course) |
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Exercise in food science Ⅰ (Bachelor Course) |
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Exercise in food science Ⅱ (Bachelor Course) |
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Introduction to Food Science (Bachelor Course) |
(Lectures are listed by lecturer for subjects registered in our student affair database system.)
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8 students (bachelor), 6 students (master) |
(Number of students is based on supervisory teacher of students registered in our student affair database system. In the case that teacher is not chief supervisor, these number may not include the students even if they were actually supervised.)