Academics
Undergraduate
Faculty of Nutritional Sciences, Department of Food Management
This Department trains human resources in acquiring scientific knowledge of foods using a nutrition science and food science approach. It teaches knowledge of food management, distribution and services from the perspectives of commerce and economics which are all in demand in the food business.
Features
- 1Disciplines studied in the Department of Food Management
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- 2Lectures by lecturers active at the forefront of the food business
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Students acquire critical thinking and practical skills through classes and internships taught by instructors who are active on the front lines at Kyushu's leading food-related companies and government agencies.
- 3Learning overseas to aim for global activity
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The Department has concluded a comprehensive cooperation agreement with the University of Hawaii’s Kapi’olani Community College (KCC), which has a culinary school that is ranked among the top 20 in the United States and turns out many famous chefs. After studying at KCC for one year, students may obtain a Bachelor's degree from Nakamura Gakuen University and an Associate degree from University of Hawaii Kapi'olani Community College.
- 4Food-related qualifications can be earned
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In 2023, we strongly support the acquisition of food-related qualifications, such as 67 HACCP administrator certifications, 77 food labeling diagnostician beginners, and 23 intermediate level certifications. It is also possible to obtain a chef's license at our sister school, Nakamura Culinary and Confectionery College.
Employment and career support
Stages for active roles
- Product development, planning, and marketing positions at food-related companies
- Food hygiene monitors for the central government, prefectural governments, etc.
- Local government civil servants
- Research and development positions at research institutes, etc.
- Overseas expansion business at food-related companies, etc.
Licenses and qualifications that can be earned
- Food Sanitation Supervisor Qualification (qualification for appointment)
- Food Sanitation Inspector Qualification (qualification for appointment)
- HACCP Manager Qualification (Japan Association of Food Preservation Science)
- Cook
- TOEIC
- Food Labeling Adviser
- Food Microbe Inspector
Educational objectives
From a basis in nutritional science knowledge and skills, the Department of Food Management trains human resources who are equipped with advanced expertise and the practical ability to connect food research-, development-, and manufacturing-related food sciences to domestic and overseas businesses from a global perspective, and who can play active roles in the food industry.
Three policies
Admission Policy
The Division seeks persons who are equipped with knowledge, skills, capabilities, sense of purpose, and ambition as follows.
- Persons who possess high school graduation-level liberal arts knowledge, language skills, and basic scientific knowledge
- Persons who possess robust intellectual curiosity, an interest in foods and business, and a desire to play active roles in the future food industry
- Persons who understand the feelings of others and have a sense of ethics with abundant human qualities
- Persons who take active pains to acquire knowledge and skills
- Persons who have acquired basic communication skills and possess a spirit of continuous self-improvement and the ability to demonstrate leadership
Curriculum Policy
In this Department, students systematically study common education subjects including nutrition, food science, food business, and communication, along with specialized education subjects and other necessary subjects, through classes that appropriately combine lectures, exercises, experiments, and practical work.
Diploma Policy
The Department awards a Bachelor’s degree (Nutritional Sciences) to persons who are equipped with both scientific knowledge of foods and knowledge connecting foods to business, who are able to create and communicate the appeal of foods, and who have high aspirations and enthusiasm for the creation of a high value-added food industry.