About the Graduate School

■Standard Length of Study: 2 years
■Degree: Master of Health and Nutrition
■Admission Limit: 5 students
Please click here to view the Graduate School of Health and Nutrition brochure (in Japanese).

Career development paths to be followed upon completion of the program

The fields of education and research at the Graduate School of Health and Nutrition of the University of Niigata Prefecture (GSHN-UNP) are structured around the following three areas to cultivate highly specialized practitioners with advanced expertise and practical capabilities, empowering them to assume pivotal roles within their respective fields.

Health and Nutrition Field

Practical experts to guide frontline dietitians in the management of diet and nutrition

The program aims to train highly skilled professionals who will be able to lead and supervise health management by providing nutrition therapy, educational programs, and food services, based on the latest scientific advancements in dietary and nutritional sciences. They will be equipped to work in diverse settings, such as medical and welfare service facilities, home health care, schools, daycare centers, worksites, and more.

Food Development Field

Professionals involved in food research and development in companies and laboratories

The program aims to develop professionals who have the required skills to work in food companies, research institutions, and related organizations. These professionals must be able to creatively develop and improve food products with strong brand identities. They should consider the unique regional characteristics of foods and culinary offerings and understand the relationship between food, nutrition, and health. Furthermore, they should be able to scientifically substantiate and effectively communicate the efficacy of these products.

Health and Nutrition Policy Field

Professional administrative staff in regional administrative agencies, developing countries, and international organizations

The program aims to equip professionals with the necessary skills to design, evaluate, and improve administrative frameworks and policies relevant to health, nutrition management, and the food sector. With their expertise, they will be able to make well-informed decisions and implement reforms by fully comprehending and analyzing the regional health and nutritional challenges, both domestically and internationally.

Diploma Policy

The GSHN-UNP confers a master’s degree in Health and Nutrition to those who fulfill the credit requirements specified in the graduate school regulations, submit a master’s thesis, and successfully pass both the thesis examination and the concluding evaluation, demonstrating the following proficiencies:

  1. Systematic acquisition of advanced knowledge and specialized skills in the field of maintaining and improving health through dietary practices. (Specialized Knowledge and Skills)
  2. Competency in identifying challenges inherent to the field of health preservation and enhancement through dietary means, conducting methodical and logical scientific analyses of these challenges, and providing well-reasoned strategies for improvement. (Analytical and Solution-Oriented Abilities)
  3. The ability to formulate persuasive arguments for enhancing health maintenance and improvement through dietary strategies using data and written communication skills. In addition, they should possess practical problem-solving skills to build a consensus among diverse stakeholders. (Effective Communication and Practical Applications)

Educational Content

Curriculum Policy

The GSHN-UNP designs its curriculum in accordance with the curriculum policy aimed at fostering skilled professionals outlined in the Diploma Policy.

  1. Within foundational subjects, students engage in coursework that establishes the underpinnings for the systematic comprehension of advanced specialized knowledge and acquisition of specialized skills. This includes honing their ability to scientifically analyze and logically dissect complex issues while proactively proposing effective measures for improvement. In addition, students developed the ability to articulate compelling explanations supported by data and textual evidence.
  2. Within specialized subjects, students take elective courses in three distinct fields: “Health and Nutrition” to strengthen their expertise in dietary management for health, “Food Development” to enhance their skills in food innovation, and “Health and Nutrition Policy” to deepen their understanding of administrative frameworks and policy matters. These areas align with the three facets of expertise that our educational program seeks to cultivate.
  3. The master’s thesis research subjects serve as mandatory components, nurturing students’ proficiency and practical competencies in the areas of health and nutrition, food development, or health and nutrition policy.

Curriculum

Master Thesis Research
Students work on their own research projects and prepare a master’s thesis.

Advanced Subjects
Students learn about the latest findings from their respective fields of study and develop problem-solving skills based on scientific evidence.

Basic Subjects
Students learn the basic research knowledge and skills commonly required in each study field and acquire the ability to search for literature, analyze statistics and data, make presentations, and communicate in English.

Admission Policy

The GSHN-UNP aims to cultivate individuals who are interested in contributing to the extension of healthy life expectancy in local communities and the sustainable development of the food industry from the perspective of maintaining and promoting health through food and dietary practices and those who possess the expertise required of advanced professionals leading the fields of health nutrition, food development, and food and managing health and nutrition administrative frameworks and relevant policies. The program is designed to nurture professional practitioners interested in contributing to the maintenance and promotion of health through food and nutrition.
We are looking for students who understand the educational content and characteristics of the program and who have the following skills and motivation:

  1. Those with basic knowledge about maintaining and promoting human health through food and dietary practices are willing to learn more advanced knowledge and skills to acquire expertise (knowledge and skills).
  2. Those interested in research issues related to maintaining and promoting human health through food and dietary practices and willing to acquire the ability to plan and conduct research (thinking and judgment skills).
  3. Those who are willing to acquire the ability to explain various issues related to maintaining and promoting health through food and dietary practices in a persuasive manner using data and texts and the practical ability to solve problems comprehensively in cooperation with related people (attitude toward learning with independence, cooperation with diverse people, and the ability to express oneself).

Fees for the First Year of Study

  Niigata Prefecture resident: Non-resident:
Tuition Fee 282,000 yen 564,000 yen
Matriculation Fees 535,800 yen per year

Long-term Course System

The basic length of the course is two years; however, we also offer a long-term course system in which students can take the course and complete it over three years, equivalent to two years of tuition.
For application details, please refer to the Application Guidebook (in Japanese).