Bioscience and Biotechnology

The Department of Bioscience and Biotechnology consists of four educational courses, Molecular Biosciences, Systems Biology, Applied Molecular Microbiology and Biomass Chemistry and Food Science & Biotechnology. The aim of this graduate course is to educate students in Applied Bioscience, especially in basic molecular biology, food science, environmental science, and material science, which covers a wide range of research fields related to function and interaction of biomolecules in the cellular system, genetic breeding and bioprocess engineering, biomaterial design, functional foods and medicines, and so on.

Molecular Biosciences


This course is principally concerned with nurturing scholars who have potential to understand structure-function relationships of biomolecules involved in a variety of bioreactions at an atomic level. The education programs offered in this course are designed in close relationship with researches in a wide range of molecular biosciences, including organic chemistry, biochemistry, molecular biology, and cell biology. Graduate students have an opportunity to take lectures in advanced molecular biosciences and, in addition, to join seminars on individual areas in molecular biosciences held separately for each laboratory.

Systems Bioengineering


Systems biology is a multi-disciplinary study field aiming to understand organism’s form and functions as integrated and interacting networks of genes, proteins, and metabolites. This course consists of seven laboratories conducting researches in top-down systematic analysis of complex interactions, integrated bioprocess development, functional genomics, and gene/cell engineering of plants and animals. This course provides practical training for students having different scientific backgrounds but sharing intense interests in theoretical and experimental researches on basics and applications of bioresources using bioinformatics, omics, and genetic/cellular technologies. Our goal is to prepare graduate students for high impact careers in researches at academics and bio-industries.

Food Science and Biotechnology


This course offers advanced educational programs on study of food function at the molecular, cellular, and model animal levels, dynamic analysis and reaction control of functional factors, analysis and development of novel food processing, manufacturing and sterilization systems, development of measurement technology for processing and quality by biological devices, and molecular and biological technologies ensuring and improving the safety, wholesomeness and soundness of food.