1. Three departments in the Master’s Course and three divisions in the Doctor’s Course

2. Degrees, licenses, and qualifications that can be earned

Degrees that can be earned

• Master’s Course: Master’s degree (Nutritional Sciences)
• Doctor’s Course: Doctor’s degree (Nutritional Sciences)

Licenses and qualifications that can be earned

The following licenses can be acquired through the Graduate School Master’s Course.

• Specialized Nutrition Teacher’s License
• Specialized High School Teacher’s License (Home Economics)
• Specialized Junior High School Teacher’s License (Home Economics)

* Possessing a Category 1 license for each is a requirement.

3. Full-fledged education and research guidance system

Most research academic advisors and research assistant advisors at the Graduate School also serve as faculty staff at the University’s Faculty of Nutritional Sciences. With outstanding records of achievement in nutrition science education and research, they perform instruction in education and research under systematic curricula. Students also attend the Asian Nutrition Science Workshop and Special Lectures held by the Graduate School every year and the Doctor’s Course Seminars held by Divisions. Opportunities are available to acquire knowledge of cutting-edge nutrition science research by domestic and foreign researchers.

4. A diverse research environment that includes the Health Promotion Center and the Institute of Preventive and Medicinal Dietetics

The Animal Center is fully equipped with experimental equipment and instruments necessary for education and research in nutrition physiology/morphology, molecular nutrition, food function science, environmental nutrition, and more.
The school also promotes practical education and research through utilization of the University laboratories’ Health Promotion Center, Institute of Preventive and Medicinal Dietetics, and the Nutrition Clinic that is a medical facility.
The school also enhances education and research guidance through collaboration with Fukuoka University and Fukuoka Dental College as part of a liaison council of three schools located along the subway Nanakuma Line, and through exchanges with foreign students through an international exchange program.

• Admission fees and tuition fees (Japanese Version Only)
• Graduate school scholarship/Special research fund (Japanese Version Only)
• Admission support for experienced working adults (Japanese Version Only)
• Long-term study program (Japanese Version Only)

Master’s Course

The Graduate School of Nutritional Sciences Master’s Course (hereinafter “the Master’s Course”) covers the specialized fields of functional nutrition science, clinical nutrition science, and food science to develop highly specialized professionals, researchers, and educational instructors with the ability to contribute to the promotion of health through food.

Doctor’s Course

The Graduate School of Nutritional Sciences Doctor’s Course (hereinafter “the Doctor’s Course”) seeks to foster independent researchers and nutrition science practitioners who are able to contribute broadly to society in the specialized fields of functional nutrition science, clinical nutrition science, and food science.

Admission Policy

Master’s Course

The Master’s Course accepts persons who possess qualities, capabilities, and ambitions as follows.

1. Persons who aspire to become highly specialized professionals, researchers, and educational instructors capable of contributing to the promotion of health through food
2. Persons who have a passion for acquiring knowledge and skills related to nutrition science and who can pursue that passion earnestly
3. Persons who are capable of learning with independence and in collaboration with diverse persons

The admission selection method is divided into recommended admission screening, examination admission screening, working adult special admission screening, and international student special admission screening to select suitable human resources.

Doctor's Course

The Doctor’s Course accepts persons who possess the qualities, capabilities, and ambitions as follows.

1. Persons who aspire to become independent researchers in the field of nutrition science and practitioners of nutrition science capable of contributing to the promotion of health
2. Persons who have a passion for research in the field of nutrition science and who can pursue that passion earnestly
3. Persons who have or wish to acquire the ability to communication information internationally

The admission selection method selects suitable human resources through examination admission screening.

Curriculum Policy

Master’s Course

The Master’s Course offers the following curriculum for acquisition of the qualities and capabilities indicated in the Diploma Policy.

1. “General Lecture on Nutrition Science,” taught by all research academic advisors in Functional Nutrition, Clinical Nutrition, and Food Science, is a compulsory subject for imparting broad knowledge of nutrition science.
2. Laboratory/practical work and exercises are compulsory subjects for integrating knowledge and skills.
3. Special courses are established as elective subjects for imparting specialized knowledge and skills in specific departments.
4. “Special Research” requires students to apply knowledge and skills acquired in their major departments to write a Master’s thesis, in order to develop human resources with the ability to think independently and solve problems.
5. A teaching profession course for acquiring a specialized license for junior high/high school (home economics) teachers and nutrition teachers is established as an elective subject.
6. The Course strives for learning from a global perspective by encouraging students to take part in Graduate School-sponsored workshops, special lectures, and seminars by domestic and overseas researchers in the field of nutrition science.
7. The Course organizes a curriculum that enables study by working adults through day and night course programs.

Doctor's Course

The Doctor’s Course offers the following curriculum for acquisition of the qualities and capabilities indicated in the Diploma Policy.

1. “Introduction to Nutrition Science,” taught by all educators in charge of classes in the Functional Nutrition Division, Clinical Nutrition Division, and Food Science Division, is a compulsory subject for imparting broad knowledge of nutrition science.
2. Introduction subjects are established as elective subjects for imparting specialized knowledge and skills in specific divisions.
3. “Special Research” supports students in applying knowledge and skills acquired in their major divisions and writing a Doctoral thesis, in order to develop human resources with the global perspective to act independently as researchers and engage in highly specialized work.
4. The Course develops capabilities for communication and information dissemination in international society by encouraging researchers to announce research results at international academic conferences and to take part in Graduate School-sponsored workshops, special lectures, and seminars by domestic and overseas researchers in the field of nutrition science.

Diploma Policy

Master’s Course

The Master’s Course confers a Master’s degree (Nutritional Sciences) on persons recognized as possessing qualities and capabilities as follows.

1. Persons who have acquired capabilities as highly specialized professionals, researchers, and educational instructors capable of contributing to the promotion of health through food, and the broad knowledge and skills concerning nutrition science that form the foundation for these capabilities
2. Persons who have acquired capabilities to identify key issues in specialized fields of functional nutrition, clinical nutrition, and food science and to formulate and implement research plans or action plans for solving the issues

Doctor's Course

The Doctor’s Course confers a Doctoral degree (Nutritional Sciences) on persons recognized as possessing qualities and capabilities as follows.

1. Persons who have acquired capabilities as independent researchers in the field of nutrition science and as practitioners of nutrition science, and the advanced specialized knowledge and skills that form the foundation for these capabilities.
2. Persons who can contribute to the promotion of health through food from a global perspective.
3. Persons who have acquired capabilities to identify key issues in specialized fields of functional nutrition, clinical nutrition, and food science and to formulate and implement research plans or action plans for solving the issues, and who are able to communicate information internationally.