Quality Analysis and Assessment at Kyoto University's Graduate School of Agriculture focuses on the molecular mechanisms underpinning gustation and flavor, sensory evaluation, palatability, and analysis of functional food compounds using mass spectrometry. The program is designed for students with strong interests in food quality, safety, and applied biosciences, combining coursework, lab rotations, and research. It prepares graduates for advanced scientific work in food industry, research institutes, and academia. 来源： https://www.kais.kyoto-u.ac.jp/english/prospective-graduate-students/div_adm_info/