食料生命科学科 Department of Food Science and Biotechnology

Fermentation Technology and Microbial Science

Course Introduction

Japanese fermented foods such as “Shochu” have developed within the climate and agricultural production of Japan. The market share of fermented foods has been expanded by innovation in their manufacture process and use of characteristic materials and microorganisms. The aims of our course are divided into two streams. One is to learn the regional climate and tradition of fermented foods, and then bring a fresh perspective to the fermentation industry. Another is to study microbe functions on the molecular level, and apply these findings to new fermentation technologies. Our course includes three laboratories, and their features are as follows. The laboratory of Shochu Fermentation Technology explores the characteristic volatiles and health functionality in Shochu and other fermented foods. The laboratory of Fermentation Microbiology breeds fermentation microorganisms and analyzes their functions. The laboratory of Applied and Molecular Microbiology studies the superior abilities of microorganisms on the molecular level in order to make this knowledge available for application to new technology.

Laboratry

Fermentation Fermentation
Fermentation Microbiology
Applied Molecular Microbiology

Educational Goals

We aim to develop technical experts and leaders who will cultivate authentic technology and develop new microbial technology through the utilization of such traditional knowledge as that found in fermented foods by provision of extensive knowledge related to traditional fermented foods and microorganisms.

Policies

Diploma Policies

    We are looking for students who:

  1. have acquired a wide range of knowledge in agriculture and the basic concepts related to the life phenomenon and biogenic substances so that they will be able to enrich human life by usage of bio-resources.
  2. possess specialized knowledge and skills in management, functions, and application of microorganisms.
  3. possess specialized knowledge of fermented foods such as Shochu.
  4. have studied Shochu fermentation and microbiology focused research subjects, and have the ability to summarize, discuss, and explain the results of experiments

Curriculum Policies

  1. We provide basic subjects and experiments related to Agricultural science, chemistry, and biology to equip students with extensive knowledge of agriculture, food science and biotechnology.
  2. We provide specialized subjects and experiments to equip students with expertise in management, functions, and application of microorganisms.
  3. We provide subjects, experiments, and practical training related to fermented foods such as Shochu to equip students with expertise in fermentation technology.
  4. We provide subjects that aim to foster a problem solving ability that is useful for current society, the skills required to complete experiments related to Shochu fermentation and microbiology, and a global viewpoint.
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