Kyoto University Japan (http://www.kyoto-u.ac.jp/en)
In the faculty of Agriculture there are different depertments and devisions.
Department of Food Science and Biotechnology covers the topics such as the structure and function of the substances that comprise food products; the search for substances and genes that can provide novel food functions; and the development of food products with characteristics of efficient production, disease protection functions, and exceptional nutrition status and safety. In addition, it conducts research and courses on microorganisms, plants, and animals to examine a variety of issues related to food products—for example, the global food environment. The aim of this research program is not only to develop the academic discipline of food science, but also to contribute to solving a variety of social problems, such as maintaining and enhancing health, overcoming food shortages, as well as to contribute to improved eating habits.
Division of Food Science and Biotechnology covers: Enzyme chemistry, Food and environmental sciences, Organic chemistry in life science, Nutrition chemistry, Molecular function of food, Physiological function of food, Bioengineering and Basic and applied molecular.
Division of Applied Life Sciences covers: Cellular biochemistry, Biomacromolecular chemistry, Bioregulation chemistry, Chemical ecology, Plant nutrition, Bioenergy conversion, Fermentation physiology and applied microbiology, Microbial biotechnology, Bio-analytical and physical chemistry, Biofunction chemistry and Applied structural biology.