FIELDS OF STUDY
Society, Business, Culture –
academic fields involved
At College of Gastronomy Management, we define Gastronomic Arts and Sciences as the discipline that holistically captures Food Management & Economics, Food Culture & Humanities, and Food Science & Technology. Our aim is to rear a new generation of experts capable of solving any gastronomy-related issues. To meet the demands of nowadays society, students will learn Gastronomic Arts and Sciences focusing on Economics and Management concepts, in order to acquire advanced practical skills.
How to supply and consume food in a
sustainable and effective way
Based on the concept of management and economics, students will fully understand the mechanism of supply and food consumption in a globalized society, as well as the role of local regions. Students will also learn best policies for society, favorable conditions for food industry firms with a feasible management style.
What have we eaten throughout history
and what are we having today?
Students will learn eating behaviors in Japan and overseas from the cultural, geographical and historical perspectives that comprehend the diversity and profoundness of gastronomy. This also includes the different cultural understanding that food and the human being constitute. Through this approach, students will enhance their cross-cultural knowledge and foreign language communication skills.
How do we perceive taste and safety?
Students will look into food from sensory evaluation aspects, cognition, nutrition and culinary science. By understanding the perceptions of how people eat and enjoy food in a safe way, students will lay a foundation to discover all the possibilities of food.