FIELDS OF STUDY

Society, Business, Culture –
academic fields involved
in Gastronomy

Culture
&
Humanities

Science
&
Technology

Management & Economics

At College of Gastronomy Management, we define Gastronomic Arts and Sciences as the discipline that holistically captures Management & Economics, Culture & Humanities, and 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.


Management
& Economics

How to supply and consume food in a
sustainable and effective way

  • Distribution Management
  • Food System (Economics of Food System)
  • Accounting
  • Organizational Management
  • Behavioral Economics
  • Marketing Management
  • Strategic Management
  • Managerial Accounting
  • International Economics
  • etc...

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.

Culture
& Humanities

What have we eaten throughout history
and what are we having today?

  • Humanities of Food and Gastronomy
  • Research Methods for Gastronomic Sciences
  • History of Food
  • Behavioral Studies on Gastronomy
  • Geography of Food
  • Philosophy of Food and Gastronomy
  • etc...

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.

Science
& Technology

How do we perceive taste and safety?

  • Food Biosciences
  • Nutrition
  • Food Chemistry
  • Principles of Food Safety
  • Advanced Food Technologies and Gastronomy
  • Cognitive Science and Gastronomy
  • etc...

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.