Fukuyama University

What you'll study

Learning is structured across four years, progressively integrating theory and practice through lectures, experiments and field placements.

• Year 1: Foundation in social skills and basic sciences; introductory nutrition and chemistry through lectures and laboratory classes (e.g. basic nutrition experiments aimed at students without science backgrounds).
• Year 2: Consolidation of applied nutrition knowledge and technical skills via lectures, experiments and practical classes (e.g. applied nutrition practicum covering menu planning, nutrition assessment and care planning for age‑varied clients).
• Year 3: Advanced specialist study and off‑site clinical/practical training; preparation for field placements and projects (e.g. comprehensive exercises that prepare students for school food guidance and hospital/ facility nutrition management).
• Year 4: Graduation research in the chosen course area and focused preparation for the national dietitian examination.

Course‑specific research examples from student projects and faculty work include molecular studies of fat metabolism and obesity, nutrition management for kidney disease, nutrition education interventions for children, sports nutrition support for university athletes, food processing effects on functional components, and cooking science for healthy menu development. Core practical classes highlighted include cooking science experiments, large‑scale foodservice management practicum, and multiple on‑site clinical/community practicums.

Entry requirements

The programme is a four‑year undergraduate degree (students progress from foundational to advanced coursework). The published materials describe curriculum and progression but do not list specific admission criteria on the provided page; applicants should consult the university admissions information for precise entrance qualifications and application steps.

Career prospects

Graduates are prepared for diverse roles where registered dietitians work, including:

• Hospitals and medical facilities (clinical dietitians)
• Elderly‑care and welfare institutions
• Schools as nutrition teachers or school foodservice staff
• Public administration such as municipal health offices and health centers
• Foodservice companies, large‑scale catering and institutional meal providers
• Food manufacturers (product development, quality control) and retail/drugstore chains
• Sports facilities supporting athlete nutrition
• Research and graduate study (university graduate programmes)

The department reports a robust record of graduates entering hospitals, welfare corporations, food companies, school foodservice and drugstore chains, and some continuing to graduate study.

Scholarships & funding angle

The programme page does not specify named scholarships, but typical funding avenues for students include university scholarships, departmental support for exam preparation, part‑time work related to practical training and external scholarships for health‑science students. Prospective applicants should check the university’s central scholarships and financial aid pages for current funding options.