- Faculty of Applied Biosciences
- Department of Fermentation Science
- Laboratory of Seasoning Food Science
Laboratory of Seasoning Food Science
Soy sauce, Miso, Grain koji, Aspergillus oryzae, Taste
Academic Research Staff
MAEHASHI Kenji, Professor
Sensory properties of fermented foods
YOSHIKAWA Jun, Associate Professor
Production of food materials by microorganisms and enzymes
MAEDA Mayumi, Assistant Professor
Mechanism of flavor production by koji mold in brewed foods
Faculty of Agriculture
Department of Agriculture / Department of Animal Science / Department of Bioresource Development / Department of Agricultural Innovation for Sustainability
Faculty of Applied Biosciences
Department of Agricultural Chemistry / Department of Fermentation Science / Department of Nutritional Science and Food Safety / Department of Nutritional Science
Faculty of Life Sciences
Department of Bioscience / Department of Chemistry for Life Sciences and Agriculture / Department of Molecular Microbiology
Faculty of Regional Environment Science
Department of Forest Science / Department of Bioproduction and Environment Engineering / Department of Landscape Architecture Science / Department of Regional Regeneration Science
Faculty of International Agriculture and Food Studies
Department of International Agricultural Development / Department of Food Environment Economics / Department of Agribusiness Management / Department of International Food and Agricultural Science
Faculty of Bioindustry
Department of Northern Biosphere Agriculture / Department of Ocean and Fisheries Sciences / Department of Food, Aroma and Cosmetic Chemistry / Department of Business, Natural Resource and Economic Development
This is a course for obtaining a regular teaching certificate for junior high schools and high schools based on Japan’s Education Personnel Certification Act.
Students who take this course are awarded a teaching certificate at the time of graduation by earning specified credits while taking specialized education in their department. This course creates a heavier workload compared to other students, as it entails taking more classes, with many lectures in the evening and many practice sessions off campus, but this could lead to a student life that much richer.
Many students who have completed this course are playing active roles as teachers in junior high schools and high schools as well as other educational institutions around the country. In the academic year 2016, 130 people obtained 291 teaching certificates (including specialized certificates for those who completed a graduate program). While passing the teacher employment examination is a difficult hurdle, every year about 150 NODAI alumnae (including former graduates) become teachers.
Scientific Information Course
The objective of this course is to train natural sciences librarians and curators by having students learn the foundation of being a technical expert
The objective of this course is to train natural sciences librarians and curators by having students learn the foundation of being a technical expert (including information usage education using computers), which includes surveying, accumulating, organizing, storing, searching, and providing (including displaying) information related to science and technology in public institutions such as museums, science museums, children’s facilities, and public libraries, as well as corporate information departments and R&D departments.