Code：G2B41211 / Instructor：HAMANO Mitsuru
Course Description
This is an international collaborative learning course (1 credit) for Shinshu University students as well as overseas students (exchange and short-term program participants). It is a 1-credit class conducted mainly in English and aimed at students from the first to fourth years. A TOEIC 550 equivalent score or experience in international exchanges, such as studying abroad, is desirable.
Nagano prefecture has a high ratio of farmers in comparison with the national average, and agricultural and food processing industries have developed based on its rich natural resources. There are various distribution systems, such as food supply to urban areas and local farmers' markets, and flourishing initiatives promote local production for local consumption. However, economic globalization has made Japan's agriculture and food industries increasingly dependent on fossil fuels, chemical fertilizers, and imported grains from overseas. This course incorporates collaborative learning with overseas students as international collaborative learning. Students shall acquire basic knowledge about food through lectures and online teaching materials, compare foods with their fellow students, visit the local agricultural and processing industries, attend cooking classes, identify challenges to Japan's food systems and the agricultural and processing industries in the Shinshu region, and propose improvement measures with an eye toward a sustainable food system.
Keywords
Issue identification and proposal of solutions, globalization of food systems, natural resource cycles and diversity, Shinshu agriculture and agricultural processing, food culture, cooking classes, collaborative learning, group work, field work, food and environment sustainability, online teaching materials
Course Plan
[The first class, Guidance, shall be conducted in General Education Lecture Room 33]
1. Acquiring basic knowledge about food: in-person class + use of online video materials and communication apps
Gain foundational knowledge about Shinshu's natural environment and agriculture, the development of the food processing industries (fermented foods), and formation of the food culture through the following video materials:
Role of microorganisms and fermented foods
Shinshu's food culture: miso, nozawa greens
Fermented food industries of Nagano Prefecture: Characteristics, development, challenges to miso and soy sauce
Presentation/Assignment Report
2 Comparison of "meals" among students, introduction of climates and foods in home countries and hometowns
COIL (Synchronous/Asynchronous): Post presentations on asynchronous interactive apps (padlets) for mutual viewing. Compare with other students and draft an assignment report.
3. Fieldwork/Visits
Conducting the following fieldwork and visits in Nagano Prefecture, exchanging opinions with overseas students. ・Link between forest natural environments, water sources, and agriculture. ・Visit the fermented food industries (miso, soy sauce) to learn the history of manufacturing and industrial development, current practices, and challenges, from the procurement of food ingredients to production and distribution. ・Attending cooking classes with local women's groups to compare foods and learn about food, health, and economics. Assignment (1) Experience the natural environment, agricultural and fermented food industries, and food culture of Shinshu, summarize their features and appeal, compare them with foods from your hometown/home country, and present your findings in a PowerPoint presentation (post on Padlet). Assignment (2) Discuss challenges faced by agriculture and industries in Shinshu and issues facing the food of Japan that relies heavily on the current globalized food system and propose initiatives to address these issues.
* Class schedule: Details shall be communicated via eALPS in early April. [May 2nd week - June, Friday 5th period] Lecture and group work in Lecture Room 33 + Online participation possible
[Mid-May - 3rd Saturday of June] Fieldwork/Visits: About 2-3 times
(Group work may also be conducted in the 6th period on weekdays other than Friday).
