NUBS
15/24

14Collegeweb:http://hp.brs.nihon-u.ac.jp/~ids/The educational philosophy of the Department of International Development Studies is to develop students with the capacity to take the necessary appropriate action at the international level. In line with this philosophy, the department provides students with various opportunities to gain understanding and insights into diverse development challenges, such as poverty, hunger and environmental destruction in developing countries. At the same time, the department provides training that helps students acquire the skills necessary to work in international business settings. For this purpose, students receive an interdisciplinary education comprising both social and natural science components (Economic Development, Area Studies, Cultures and Communications, and Environment and Resources).Department of International Development Studies Laboratories ●International Development ●International Cooperation●Agricultural Economics ●International Economics●Environmental Economics●International Business and Marketing●Anthropology and Development●Communication and Languages●Language and Area Studies ●Ecology for Global Environment●International Environment Conservation●Tropical Crop Science ●Industrial Development●International SociologyCollege of Bioresource Sciencesweb:http://hp.brs.nihon-u.ac.jp/~fbb/Knowing foods, being innovative with them, and ensuring food safety are the three key concepts that provide the educational impetus of the Department of Food Bioscience and Biotechnology (FBB) undergraduate program. Our objective is to cultivate students who can work in the industry, government, and academia elds related to food, food manufacturing, food safety, and food science with a core knowledge and problem-solving skills regarding various food topics. The curriculum offers students opportunities to contribute to innovations in the professional elds of food science and technology. In particular, we hope to play an active role in the advancement of human health through food. The curriculum is composed of diverse lectures, experiments, and practical work. Based on food manufacturing, the subjects are categorized into the following areas: food chemistry, in which students learn about food ingredients and taste, food technology, in which students learn about food manufacturing technology and food engineering, food safety, in which students learn about food hygiene and microbiology, and finally food functions, in which students learn about human health and nutrition through research into food. Students gain the specialized knowledge and techniques necessary to become food experts. Department of Food Bioscience and Biotechnology Laboratories●Food Microbiology●Novel Food Development●Food and Biochemical Engineering ●Food Resources Science●Food and Physiological Functions●Molecular Health Science of Food●Food Hygiene and Safety Science●Food AnalysisCollege of Bioresource Sciences

元のページ  ../index.html#15

このブックを見る