This program aims to develop human resources who can contribute to creating healthy and rich dietary culture. To this end, it provides students with specialist lecture classes, and opportunities to carry out experiments, receive practical training for food production and to visit food factories so that they can obtain basic knowledge and skills ranging from sustainable food production and distribution management to development and manufacturing of safe, highly functional and high-quality food, and applied skills for solving various problems in the food industry.

Specific subjects that students learn include: (1) production management and distribution of food, (2) manufacturing and processing of food, (3) food safety, (4) nutrition and functionality of food, (5) physical properties and flavor of food, and (6) effective use of food resources.