Social Collaboration Course

Department of Food, Nutrition and Health was established to elucidate the optimal form of “food and nutrition” based on scientific evidence, taking into account Japan’s unique food culture and health challenges, and to translate its findings into social implementation.
In collaboration with Ajinomoto Co., Inc. and Meiji Co., Ltd., the department promotes the generation of internationally recognized research outcomes and the development of next-generation leaders in nutrition and public health.

• Duration: April 1, 2025 – March 31, 2030
• Location: Akasaka Campus, W Building, 9th Floor
• Collaborating Institutions: Ajinomoto Co., Inc.; Meiji Co., Ltd.
• Faculty: Prof. Naoko Yamamoto, Prof. Shoichiro Tsugane, Prof. Shuhei Nomura, Dr. Marina Yamagishi, and others staff members

This department aims to systematically evaluate the factors contributing to the longevity and health of the Japanese population from the perspective of food and nutrition.
By supplementing insufficient evidence through the use of existing cohort studies and other data, we seek to identify what constitutes a healthy diet for the Japanese people and to organize evidence that is internationally applicable.
Furthermore, we develop effective methods for communicating research findings to policymakers and society, thereby contributing to the practice of public health.
Through a structured education and research program in Nutritional Epidemiology and Public Health Nutrition at the graduate level, the department also seeks to nurture future educators, researchers, and professionals.

The department’s research is organized around three main pillars:

• We review original studies and meta-analyses from Japan and abroad to organize internationally applicable evidence on “Food, Nutrition, and Health,” reflecting Japan’s dietary culture and health issues.

• By utilizing existing cohort data and supplementing missing information, we examine a “healthy diet” that respects Japanese dietary culture and contributes to solving national health issues, considering not only nutrient and food intake levels but also nutrient ratios, characteristics of cooking and processing, and the World Health Organization (WHO) principles of “Adequate,” “Balanced,” “Moderate,” and “Diverse.”

• We design advocacy and communication methods to effectively convey research outcomes to policymakers and society, strengthening outreach to the international community and fostering capacity building in the field.

Our educational initiatives combine graduate-level training and public engagement.

• We offer a systematic course titled “Introduction to Nutritional Epidemiology and Public Health Nutrition” (15 sessions, 2 credits) to foster highly skilled professionals capable of addressing social challenges related to food and nutrition.
• Graduate students also receive supervision on research projects focused on “Food, Nutrition, and Health,” enhancing their ability to conduct applied, evidence-based studies.

• We support career development for young educators and researchers by appointing associate and assistant professors.
• In the doctoral program, research supervision on “Food, Nutrition, and Health” will be provided (planned), and research fellows will be assigned to strengthen the research infrastructure.

• Through the launch of a dedicated website and proactive communication, the department provides scientifically accurate information to society.
• We also offer the “Nogizaka School” as a public lecture series to provide learning opportunities for citizens and professionals alike.

• We collaborate with diverse stakeholders such as Ajinomoto Co., Inc., Meiji Co., Ltd., and the Japan Dietetic Association.

• We engage in advocacy to enhance understanding of Japan’s nutrition challenges and drive change through policy proposals and public outreach.

• We provide a platform for shared dialogue on food, nutrition, and health, and building collaborative networks.