Bachelors in food science and biotechnology in Kyoto university yoshida campus

The program focuses on topics such as taste and oral sensation, control of food preference, digestion and absorption of nutrients, decomposition and metabolism by enzymes, structural determination synthesis of natural organic compounds including functional food ingredients and physiology, and dynamics of indigenous microorganisms including intestinal bacteria.

University provided official copy of Transcripts / Mark sheets/ Graduation Certificate/ Academic Record from every institution previously attended and successfully pass on entrance exam.

Educator, Food Technologist, Consumer Safety Officer, Food Inspector, Food Policy Analyst

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