Search
Faculty of
Well-being Studies
Department of Food Environment
Department OverviewSupporting People's Health Through Food
The university's nutritionist training program dates back to 1954. It originated from the Food and Nutrition major in the Home Economics Department of Fuji Women's Junior College, which then transitioned into the Department of Food Science and Human Nutrition within the Faculty of Human Life Sciences in 1992. As the first four-year university in Hokkaido to train registered dietitians, it has played a crucial role as a hub for developing professionals in the field. In 2025, the program will be renamed the Department of Food Environment, and it will continue its leadership role by strengthening collaborations with businesses and local communities from a health promotion perspective. Moreover, the department will promote regional initiatives and educational opportunities led by registered dietitians.
Currently, as society strives to promote public health in a comprehensive and strategic manner, creating environments conducive to healthy living has become essential. Registered dietitians play a vital role in supporting people’s health through food nutrition, serving individuals across all life stages—from infants to the elderly—in various social settings. With respect to the issues of an aging society, managing the health of older adults is becoming increasingly critical, as is ensuring proper nutrition from early childhood.
The Department of Food Environment aims to go beyond the conventional registered dietitian training curriculum by focusing on enhancing the quality of food environments and fostering professionals who can create settings that promote health and longevity. Through omnibus-style lectures delivered by faculty experts from various specialized fields, students will develop a broad, multifaceted perspective and practical skills necessary for shaping food environments.
Specialization
- Dietitian Specialization
Goals of the DepartmentTraining Registered Dietitians to Support Health Across All Life Stages
We train registered dietitians who can comprehensively support dietary habits from a nutritional and food science perspective. Focusing on all life stages—from infancy to old age—this program supports health maintenance, disease prevention, and the care of individuals with illnesses.
To ensure a well-rounded education, students will study the scientific foundations of food and the human body, the psychology of eating, and the social environment that influences individuals. This is achieved through an integrated curriculum covering fields such as public health, medical care, and welfare, as well as education on food development and manufacturing. Through this course of study, students will develop the knowledge and skills necessary for entering diverse career paths related to food and nutrition.
Additionally, through practical training and laboratory experiments, students will cultivate the ability to flexibly respond to changing situations, and develop strong communication skills to collaborate effectively with others. This comprehensive approach aims to nurture registered dietitians who can holistically support dietary habits and excel in a wide range of professional fields.
Strengths and features of the department
- Training Registered Dietitians to Shape the Future of Food
- Building on our established practical registered dietitian training curriculum, we have integrated new areas of study, such as well-being, food environments, and mental health. This approach aims to develop registered dietitians with a broader range of knowledge and perspectives, which will allow them to make a greater impact in the field of nutrition and health.
- Solving Various Food-Related Challenges
- Through learning aimed at improving the quality of food environments, we cultivate professionals who can contribute to solving various food-related issues, such as food safety, food loss, nutritional quality, and the impact of climate change on agricultural and marine resources.
- Food Development in Collaboration with Companies
- In this department we actively engage in collaborative activities with companies, and these collaborative activities are integrated into our curriculum. Through practical, experiential learning, such as by developing food products, students acquire the skills to manage the creation of a healthy and sustainable food environment.
Learning Points
