| Course title | |||||
| 食料システム経済学 [Economics of Food System] | |||||
| Course category | Requirement | Credit | 2 | ||
| Department | Year | 2～ | Semester | 3rd | |
| Course type | 3rd | Course code | 01an2040 | ||
| Instructor(s) | |||||
| 観山 恵理子, 野見山 敏雄 [MIYAMA Eriko, NOMIYAMA Toshio] | |||||
| Facility affiliation | Faculty of Agriculture | Office | afjgxte/L1151 | Email address | |
| Course description |
| In this lecture, students learn about food system, which is a framework to analyze food production, distribution and consumption including food processing. Development process and the future prospects of food system is the main focus. |
| Expected Learning |
|
The goal of this course is to understand the basic knowledge about food system. Corresponding criteria in the Diploma policy: See the curriculum maps. https://www.tuat.ac.jp/campuslife_career/campuslife/policy/ |
| Course schedule |
|
In this lecture, from the perspective of food systems science, which comprehensively looks at the production and consumption of food and the food industry (Food manufacturing, food distribution, and restaurant industries) that lies between them, We will study and think about food issues in Japan and overseas by looking at the diet and food supply structure around us. achievement criterion Acquire basic knowledge of the food system and gain insight into real food problems. Part 1: Food Systematics (Eriko Miyama) 1.What is a Food System? 2.Tools for understanding the food system -microeconomics, marketing theory, 3.Changes and Characteristics of Japanese Dietary Habits 4.Changes in Japan's agricultural production structure 5.Food distribution 1 Changes in domestic distribution and wholesale distribution of rice 6.Food Distribution 2 Changes in the Retail Industry in Japan 7.Development of the food service industry and food processing industry 8.Issues of food imports and food self-sufficiency 9.Mechanism for production and distribution of safe and secure food 10.Test Part 2: Agribusiness Theory (Toshio Nomiyama) 11.Significance and system of agribusiness theory 12.Management strategy for agribusiness 13.Modern food and agribusiness 14.Cross-border food, agriculture and agribusiness 15.Today's challenges for agribusiness |
| Prerequisites |
| This course is provided only in Japanese. Please refer to the syllabus in Japanese. |
| Required Text(s) and Materials |
| References |
| Masao Takahashi (2016): Syokuryo Keizai. Ohmsha |
| Assessment/Grading |
| Final examination and report |
| Message from instructor(s) |
| Course keywords |
| Food system |
| Office hours |
| By appointment |
| Remarks 1 |
| Please check the syllabus change due to the spread of new corona virus infection in the classroom of this course. |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 9/26/2021 2:32:57 PM |