Studies at the Department of Applied Biological Science

The Faculty of Agriculture is organized into one unified department, the Department of Applied Biological Science. Undergraduate education is conducted by the Department of Applied Biological Science in cooperation with the Marine Environment Research Center, the Plant Genome Research Center, the Rare Sugar Research Center and the University Research Farm. The Faculty of Agriculture offers undergraduate studies leading to a Bachelor of Science (Bsc) in five areas:

Advanced Life Science CourseAgri-Science CourseBiological Molecular Chemistry Course ⋅ Environmental Science ⋅ Food Science

Advanced Life Science Course

The Advanced Life Science Course focuses on biological phenomena and the functions of a variety of life forms, from microorganisms to plants and higher animals. Remarkable progress in life science and biotechnology has made it possible to elucidate life phenomena, including the properties and functions of substances created by organisms on the molecular level for sophisticated applications. Advanced life science covers a wide range of topics subjects. Life sciences investigate the activities of various life forms, from microorganisms to plants and higher animals at both the molecular and genetic levels. Fundamental biological research on the development of useful organisms and the efficient use of bioresources is applied utilizing the latest technology to investigate the development of useful organisms and the more efficient use of bioresources. More information.

Agri-Science Course

The Agri-Science Course focuses on the principles and technology of bioresources production, post-harvest and environmental control including economics. The Agri-Science Course aims to help ensure a safe and stable food supply for the development of affluent societies and the production and development of horticultural resources to ensure a sustainable lifestyle. It provides a systematic and practical program of study covering the evaluation of genetic resources, selective breeding, production technologies & environment, and logistic & utilization systems for products, including both fieldwork and biotechnological training. This unique course allows students to learn basic and applied theories systematically and verify these theories through well-designed experiments and fieldwork at the University Farm. More information.

Biological Molecular Chemistry Course

Organisms produce a wide variety of molecules (organic compounds) and use these molecules for communication with other organisms and self-defense. The Biological Molecular Chemistry Course focuses on understanding the survival strategy of organism in the natural world by the exploration, structural analysis, chemical synthesis and analysis of action mechanism of these molecules, and aims at development of human resources who can offer useful molecules or the technique and information in conjunction with the molecules in the diverse fields such as agriculture, medicine and food. More information.

Environmental Science Course

The Environmental Science Course focuses on essential knowledge and application of various chemical substances with biological functions, and on developing a solid foundation in the chemistry and biology of various ecosystems (from the terrestrial land to the seas). This course focuses on interactions between organisms and the environment and material circulation in the environment. With particular emphasis on village forests and populated coastal areas, students work in fields, laboratories and on test farms to investigate and analyze using techniques and theories from various fields, such as chemistry and biology. This program allows them to acquire practical ability to work on the utilization, management, and conservation of the environment and life forms. More information.

Food Science Course

Students understand and get knowledge the various functions of foods and food ingredients for enhancing preference and maintaining human health. Therefore, you will study on the following three subjects. (1) Functionality of Food: It will be lectured chemically and nutritionally through the classes of “Food Chemistry”, “Food Protein Chemistry” and “Nutritional Biochemistry”. Super-aging society in Japan needs various information on functional foods. (2) Food Safety: it is main topic of “Food Hygiene”, “Food Microbiology”, and “Biodefense Science” classes, in which students understand about the current issues of various risks from toxic chemicals and harmful microorganisms, and then know how to improve food safety. Knowledge on risk assessment and hazard prevention methods are essential to be understood. (3) Food Processing and Preference: these are mainly taught in the classes of “Food Physical Chemistry,” “Food Processing,” “Functional Properties in Food Products,” and “Applied Enzymology.” Through sensory tests, physical tests, etc., students learn how to make process foods, giving highly functional nutrients and highly palatable sensation. This course program provides a wide range of curriculum in basic and practical subjects and experiments/practical training (including factories tours and visiting research institutes) More information.

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