Curriculum

Education features of education subjects

Education of “Japanese comprehension” and “Globalization of food” : 300 hours in total.

■ Japanese, Japanese Culture■ Business Education■ Business Japanese

• ○ Students are expected to reach a level of Japanese proficiency equivalent to Level 2 (N2) of the Japanese Language Proficiency Test.
  ○ Students are expected to develop Japanese language skills appropriate to business and technological fields.
  ○Students are expected to master essential business techniques for Japan such as writing business letters, making formal greetings, exchanging business cards, etc.
  ○ Students will take part in practical education programs developed by the university and the food industry.

Practical education programs developed by the university and the food industry.

■ Chemistry and functionality of foods■ Food hygiene■ Food physical chemistry■ Physiology of food

■ Advanced applied food microbiology■ Advanced lectures on development of food functionality

• ○ Introduction of food factors for physiologically important ingredients such as the anti-oxidization activity of food composition, antibacterial properties, anti-cancer activity, and allergy control, and the introduction of functional mechanisms
  ○ Introduction of the current conditions and problems of microbial contamination in the Japanese food industry
  ○ Examination of improvement methods of the stability of emulsifiability oils and fats
  ○ Introduction of the latest topics and issues in nutritional science
  ○ Introduction of the present conditions of the food utilizing microbes
  ○ Development of food materials with suitable properties and positive impact on flavor and food composition

Practical education programs developed by the university and food industry

■ Frozen food production■ Food preservation■ Packing technology■ Advanced food safety analysis

■ Food safety systems■ International food industry■ Food quality control engineering

■ Regulations related to food hygiene■ Vegetable horticulture, Pomology, Husbandry■ Internship

• 
  ○ Introduction of progress of the recent quick-freezing technology, etc., from the perspective of the development of frozen technology.
  ○ Handling, application, and safety of foods additives, such as a preservatives, etc.
  ○ Food packaging, such as wrapping materials, improving the antimicrobial activities, have been widely used asfunctional materials to control aspects such as oxygen permeability. Food wrapping material qualities will be examined according to the food application based upon the material characteristics.
  ○ Analytical and technical skills, such as determining and monitoring residual agricultural chemicals using GC/MS or LC/MS, will be studied. Present conditions are analyzed from an analytic position in consideration of the safety standards for residual agricultural chemicals.
  ○ Food safety from the consumer’s viewpoint is considered. Industry safety measures related to HACCP and traceability in the present processing distribution process, traceability, ISOs, are examined.
  ○ Changes and trends in the of the food industry in Japan are directly related to changes and trends in the international food industry. The relationship between the two and the future of both the Japanese food industry and the international food industry are examined.
  ○ Introduction of the effects of the an action of the management of food production on processed food by the use of smart technology and robotics. Introduction of the present conditions and issues in food safety.
  ○ Introduction of related regulations necessary for food hygiene in Japan
  ○ Introduction of the ingredient cultivation techniques with a specific focus on the handling from production to the distribution of perishable goods.
  ○ Hands on training at a frozen food company or an associated company. This two-week training session will focus on a practical understanding of the process including goods are produced at the freezing facility, practical freezing technology and HACCP.

Leadership and management training

■ Management strategy of foods industry■ Economy evaluation of food risk managemen■ Technology management

■ Technology management

• ○ Introduction of management techniques with a focus on how management in the food industry can develop a corporate strategy based upon economic trends and conditions.
• ○ Studies on market analysis management techniques to maintain a sufficient supply of fresh goods through the use of advanced management models, such as consumer needs analysis, sales and marketing analysis.
• ○ Introduction of how processing technology is interrelated and cooperative in developed nations with a case studies in how company management policy impacts flash freezing technology, etc., and U.S. case studies.

Upon completing the program, students will developed skills and learned how to be effective leaders in frozen food management and handling

• ■ Students will have achieved a high level Japanese proficiency for business
• ■ Students will be specialists in frozen food production and management
• ■ Students will have mastered evaluation methods and skills for food safety
• ■ Students will have gained a thorough understanding of various functions (primary, secondary and tertiary) of food ingredients
• ■ Students will have technical skills in food science 
• ■ ISO Factory management

Last up 2012.01.06