Code：G2B41211 / Instructor：HAMANO Mitsuru and other GEC Professors
Course Description
This course incorporates collaborative learning with international students as part of a globally integrated curriculum. Through lectures and online learning materials, students will acquire foundational knowledge related to food systems. They will engage in comparative discussions of food cultures, participate in field visits to local agricultural and food processing sites, and conduct practical cooking sessions.
By identifying issues within Japan’s food system and the agricultural and food processing industries in the Shinshu (Nagano) region, students will explore and propose strategies for the development of a more sustainable food system.
Keywords
Globalization of food systems, Cyclic use and diversity of natural resources, Field visits to agriculture and food processing industries in the Shinshu region, Comparative analysis of food cultures, Group work, Fieldwork, Sustainability of food and the environment
Course Plan
1. Acquisition of Fundamental Knowledge on Food: Viewing of Online Video Materials. Students will acquire basic knowledge on the natural environment of the Shinshu region, the development of its agriculture and fermented food industries, and the formation of its food culture:.
2. Comparison of Meals and Food Cultures Among Students: Introduction of Food and Climate from Students’ Home Countries/Regions.
3. Field-Based Learning: Exploring the relationship between the forest environment, water sources, and agriculture; visiting fermented food producers (e.g., miso) to learn about the history and development of production, the current state of ingredient procurement, manufacturing, and distribution, as well as related challenges; and participating in cooking workshops with local women's groups to learn about food comparisons, health, and the economy.
Schedule: 2nd week of May - end of June.
