SUBJECTS

  • Food Management & Economics

    • Service Marketing

      Service is all about intangible goods. In food industry, when production is near consumption place like in a restaurant, service tends to become outstanding. Students will be able to understand the features of service marketing in contrast to tangible products and try to apply it into the real world.

    • Food and Modern Society

      Students will contemplate solutions for social problems related to the economic activity including food safety, production and consumption while connecting these aspects to daily life events.

    • Food Design Management

      Food design is a concept that should be discussed not only from the physical points of view like shape, color or taste, but also from its corporate and product values with the aim of profit improvement. Through design, students try to capture the overall image of profit structure, business models and operations.

    • Distribution Management

      Delivery refers not only to the actual product item transportation but also to information exchange and transactions. Distribution plays an important role in the food industry economy by connecting production and sales. It encompasses the overall activity to bring a product to the consumer. In this course, students will examine the whole scope of food distribution from multiple perspectives.

    • Agricultural Economics

      In most of the countries, many agricultural problems are due to small family business models. Students will look into the role of agriculture, its related problems and policies in Japan and around the world. Students will also analyze the agricultural market and price policies in addition to high value in agriculture.

    • International Economics

      Students will learn the role and prospects of international trading in food production and consumption based on the understanding and analysis of several concepts on basic international economy theory. They will also examine the international food flow including goods, services and capital, as well as the international activities of companies such as trade, global fund transactions or foreign exchange.

    • Marketing Management

      In this course, basic theory concepts of marketing management like mass marketing, market segmentation or brand management will be discussed. Students will acquire marketing management knowledge focusing on actual scenarios that real companies face while trying to connect theory and practice.

  • Food Culture & Humanities

    • Cultural Anthropology of Food

      Food is useful to understand the society and culture of a particular region in a more comprehensive way, as well as some other aspects like how different cultures interact towards globalization, conflicts and group cooperation on environmental issues. Students will look into anthropology focusing on cultural aspects such as human life, philosophy and behavior based on the idea of "food is culture."

    • Geography of Food

      This course analyzes food through a "mapping" approach. Students will not only look into the culture and economy of agriculture and food firms, but also the natural and social environments, politics, international relations and the link between eating habits and values.

    • Food and Ethnic Group

      Each ethnic group has its own food and ingredients, cooking style and seasoning. As a result to business expansion and globalization, these foods have spread all over the world. At the same time, ethnic foods are gradually being accepted in each region according to the local culture and even have been developed as local food. Students will acquire the knowledge of ethnic culture based on these concepts.

  • Food Science & Technology

    • Food and Psychology

      In order to understand human behavior, including activities related to food, it is necessary to subjectively evaluate and analyze data, as well as interpreting the results. To do so, students will learn major psychological experiments and analysis methods.

    • Sensory Evaluation

      To develop food and beverages product is required to deeply know human's sensitivity and preferences in multiple aspects, as well as physical and chemical techniques. Students will understand the link between human senses and preferences while acquiring a wide range of knowledge necessary for sensory evaluation and other methods of qualitative analysis.

    • Cognitive Science on Food

      Much of the information collected from sensory organs is integrated when human experiments taste. In this process, not only taste or smell but also a number of different factors like information collected through the eyes, ears, hands, other organs, brand recognition, preference, safety, aroma, texture or even temperature are integrated. Students will understand the different factors that affect human senses to feel taste.

    • Food and Health

      In this course, students will learn dietary life from a health management perspective. For example, students will understand the link between nutrition, eating habits and health, as well as all the information related to health and nutrition, and thoughts on food intake risks. In addition, students will also examine the health-related food industry in our current aging society.

    • Sitology

      Students will observe in detail chemical structures, features and separation analysis methods based on the knowledge regarding several food component materials. Students will also study the impact of components in food quality to understand the interactions in food components through storage, processing and cooking.

  • Other Subjects

    • Integrated Courses for Gastronomy Study I (Food and Economy in Japan)

      Students will look into Japanese food culture from an economic point of view. The reason Japanese cuisine is registered as a UNESCO intangible cultural heritage is because Japanese people have well-regarded eating habits connected with the idea of "honoring the nature". On the other hand, market-oriented economics and cultural phenomena like the popularity of Western food in Japan or the most common Japanese food consumed overseas will also be analyzed. Students will comprehensively understand the facts and phenomena in food and economics.

    • Integrated Courses for Gastronomy Study II (International Business of Food)

      Food business is the industry that is expected to grow more quickly in international economy. This industry involves different conditions like import, export, tourism, cultural exchanges, natural conditions, legal affairs, negotiation culture and logistics. Students will understand each national and regional food culture, geographical and historical conditions while obtaining the knowledge required for practical problem-solving skills.

    • Integrated Courses for Gastronomy Study II (Current Business of Food)

      Food is one of the industries with greatest growth expectations in international economy. Because of this, there is a need for constant technological innovation among high competition in the market. This course invites a lecturer directly involved in the industry to discuss the current state of food business and the challenges the industry will be facing.

    • Integrated Courses for Gastronomy Study III (Entrepreneurship)

      The food business has grown and expanded through creation and innovation of entrepreneurs and new business models. In this course, students will observe several ways of thinking including how to create a new concept by association with wide knowledge. Students will understand the mindset to come up with original ideas for new businesses and management thinking for innovation with a practical use.

    • Integrated Courses for Gastronomy Study III (Regional Study)

      To revitalize local communities through food industry, it is necessary to enhance its values, export its products outside the region and increase the number of visitors. This course looks into the use of technology and the unique features of each reason as well as historical background to enhance the attractions of each area. By learning these concepts, students will be able to have practical-thinking about how to produce local appealing through food.