{"id":431,"date":"2019-12-23T14:36:17","date_gmt":"2019-12-23T05:36:17","guid":{"rendered":"?page_id=431"},"modified":"2021-08-18T10:24:26","modified_gmt":"2021-08-18T01:24:26","slug":"curriculum","status":"publish","type":"page","link":"https:\/\/www.ag.kagawa-u.ac.jp\/afs_network\/curriculum\/","title":{"rendered":"Curriculum"},"content":{"rendered":"\n

Education features of education subjects <\/h4>\n\n\n\n

Education of “Japanese comprehension” and “Globalization of food” : 300 hours in total.<\/span><\/h4>\n\n\n\n

\u25a0 Japanese, Japanese Culture\u25a0 Business Education\u25a0 Business Japanese<\/span><\/p>\n\n\n\n

<\/div>\n\n\n\n
  • \u25cb Students are expected to reach a level of Japanese proficiency equivalent to Level 2 (N2) of the Japanese Language Proficiency Test.
    \u25cb Students are expected to develop Japanese language skills appropriate to business and technological fields.
    \u25cbStudents are expected to master essential business techniques for Japan such as writing business letters, making formal greetings, exchanging business cards, etc.
    \u25cb Students will take part in practical education programs developed by the university and the food industry. <\/li><\/ul>\n\n\n\n
    <\/div>\n\n\n\n

    Practical education programs developed by the university and the food industry.<\/b><\/span><\/p>\n\n\n\n

    \u25a0 Chemistry and functionality of foods\u25a0 Food hygiene\u25a0 Food physical chemistry\u25a0 Physiology of food<\/span><\/p>\n\n\n\n

    \u25a0 Advanced applied food microbiology\u25a0 Advanced lectures on development of food functionality<\/span>
    <\/span><\/p>\n\n\n\n

    <\/div>\n\n\n\n
    • \u25cb 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
      \u25cb Introduction of the current conditions and problems of microbial contamination in the Japanese food industry
      \u25cb Examination of improvement methods of the stability of emulsifiability oils and fats
      \u25cb Introduction of the latest topics and issues in nutritional science
      \u25cb Introduction of the present conditions of the food utilizing microbes
      \u25cb Development of food materials with suitable properties and positive impact on flavor and food composition <\/li><\/ul>\n\n\n\n
      <\/div>\n\n\n\n

      Practical education programs developed by the university and food industry<\/b><\/span><\/p>\n\n\n\n

      \u25a0 Frozen food production\u25a0 Food preservation\u25a0 Packing technology\u25a0 Advanced food safety analysis<\/span><\/p>\n\n\n\n

      \u25a0 Food safety systems\u25a0 International food industry\u25a0 Food quality control engineering<\/span><\/p>\n\n\n\n

      \u25a0 Regulations related to food hygiene\u25a0 Vegetable horticulture, Pomology, Husbandry\u25a0 Internship<\/span><\/p>\n\n\n\n


      • \u25cb Introduction of progress of the recent quick-freezing technology, etc., from the perspective of the development of frozen technology.
        \u25cb Handling, application, and safety of foods additives, such as a preservatives, etc.
        \u25cb 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.
        \u25cb 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.
        \u25cb 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.
        \u25cb 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.
        \u25cb 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.
        \u25cb Introduction of related regulations necessary for food hygiene in Japan
        \u25cb Introduction of the ingredient cultivation techniques with a specific focus on the handling from production to the distribution of perishable goods.
        \u25cb 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. <\/li><\/ul>\n\n\n\n

        Leadership and management training<\/b><\/span><\/p>\n\n\n\n

        \u25a0 Management strategy of foods industry\u25a0 Economy evaluation of food risk managemen\u25a0 Technology management<\/span><\/p>\n\n\n\n

        \u25a0 Technology management<\/span><\/p>\n\n\n\n

        • \u25cb 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.<\/li>
        • \u25cb 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.<\/li>
        • \u25cb 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. <\/li><\/ul>\n\n\n\n
          <\/div>\n\n\n\n

          Upon completing the program, students will developed skills and learned how to be effective leaders in frozen food management and handling <\/b><\/span><\/h4>\n\n\n\n
          • \u25a0 Students will have achieved a high level Japanese proficiency for business<\/span><\/li>
          • \u25a0 Students will be specialists in frozen food production and management<\/span><\/li>
          • \u25a0 Students will have mastered evaluation methods and skills for food safety<\/span><\/li>
          • \u25a0 Students will have gained a thorough understanding of various functions (primary, secondary and tertiary) of food ingredients<\/span><\/li>
          • \u25a0 Students will have technical skills in food science <\/span><\/li>
          • \u25a0 ISO Factory management <\/span><\/li><\/ul>\n\n\n\n

            Last up 2012.01.06<\/p>\n","protected":false},"excerpt":{"rendered":"

            Education features of education subjects Education of “Japanese comprehension” and “Globalization of food” : 300 hours in total. \u25a0 Japanese, Japanese Culture\u25a0 Business Education\u25a0 Business Japanese \u25cb Students are expected to reach a level of Japanese proficiency equivalent to Level 2 (N2) of the Japanese Language Proficiency Test.\u25cb Students are expected to develop Japanese language […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_locale":"en_US","_original_post":"58","footnotes":""},"class_list":["post-431","page","type-page","status-publish","hentry","en-US"],"_links":{"self":[{"href":"https:\/\/www.ag.kagawa-u.ac.jp\/afs_network\/wp-json\/wp\/v2\/pages\/431","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ag.kagawa-u.ac.jp\/afs_network\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ag.kagawa-u.ac.jp\/afs_network\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ag.kagawa-u.ac.jp\/afs_network\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ag.kagawa-u.ac.jp\/afs_network\/wp-json\/wp\/v2\/comments?post=431"}],"version-history":[{"count":6,"href":"https:\/\/www.ag.kagawa-u.ac.jp\/afs_network\/wp-json\/wp\/v2\/pages\/431\/revisions"}],"predecessor-version":[{"id":1548,"href":"https:\/\/www.ag.kagawa-u.ac.jp\/afs_network\/wp-json\/wp\/v2\/pages\/431\/revisions\/1548"}],"wp:attachment":[{"href":"https:\/\/www.ag.kagawa-u.ac.jp\/afs_network\/wp-json\/wp\/v2\/media?parent=431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}