Multifaceted study of food systems and the Farm-to-Fork program
At the Department of Food Business, students study the flow of food from the farm to the table (the “Farm-to-Fork” program), with the goal of creating food and pursuing “food’s new future”. The three pillars of “Food resources/Environment”, “Food Industry”, and “Food/Food Culture” consider the diverse perspectives of economics, management, sociology, nutrition, and culinary science, and delve deeply into a wide range of issues encompassing daily food consumption, the global food supply, and agricultural practices.
Emphasis on practical training and field learning
The Department of Food Business emphasizes on-site learning. Field education offerings include “Field Research Ⅰ, Ⅱ” and “Field Trip of the World Food System”, as well as detailed and distinctive seminars and practical training courses such as ”Practice on Cookery”, ”Food Coordinator Training”, and “Practical on Food and Agriculture”, which is rare for a humanities department. By reinforcing the theories learned in the classroom through practical application, students can acquire the knowledge and experience necessary for food innovation.
Cultivating adaptability
The complexity of the “world of food” is accelerating. Through a diverse curriculum, the Department of Food Business develops food specialists who can anticipate new needs and quickly respond to them. We help students improve their business communication and information processing skills through specialized subjects and exercises. In addition, we also offer courses necessary for acquiring food-related qualifications, such as “Food Specialist” and “Food Coordinator”.
An active field in food industries
At the Department of Food Business, students can broadly and deeply study a wide range of topics encompassing the production and consumption of various food systems. These opportunities aid the development of future food specialists (producers), who will play an active role in society. More than half of our department’s graduates are involved in the food industry through manufacturing, wholesale, and retail careers. Many of our graduates go on to serve in corporate management and leadership roles in this industry.
