Course Overview

There is a wide range of issues associated with food and health from familiar problems to global issues. In this group seminar, each student group survey food and health issues, and propose the solution idea to solve a particular issue. Specifically, each group will first identify "issues related to food and health" and investigate the social, scientific, and business backgrounds related to the issues. Then, based on the research, they will put together a proposal for solving the issue, including elements of research, social practice, and business value, and make a group presentation. In addition to research and discussion by student groups, the group seminar will include excursions to related companies and research institutes, and business thinking training.

Learning Achievement

The students will be able to explain the social background of food and health issues.
The students will be able to explain the scientific background of food and health issues.
The students will be able to explain the business backgrounds of food and health issues
The students will be able to summarize the solution idea of a particular food and health issues.
The students will be able to propose the solution idea by presentation style.

Competence

The students will comprehend the basis of generic knowledge and skills set by International Joint Degree Master's Program in Agro-Biomedical Science in Food and Health (Literacy, Coordination ability, and Practical skills) as well as expert knowledge and skills set by the program (Ability to connect health to food resources, Ability to understand health security challenges, and Ability to understand food security challenges), toward later two years learning in the program.

Course prerequisites

Required for students of International Joint Degree Master's Program in Agro-Biomedical Science in Food and Health. Available for students (from Undergrad 3rd to Master 2nd) who has passion/interest on food and health issues. English reading, writing and communication skills are necessary.

Grading Philosophy

The students are evaluated by contribution in group activities (50%), and final group presentation (50%). Grading Criteria is A+ (Superior), A (Excellent), B (Good), C (Average), and D (Failure).

Course schedule

(1) Introduction and Grouping (Ichikawa, Ohniwa, Ohbayashi, --------, Lombardo, Zheng)
(2) Survey of food and health issues (Ohniwa, Ohbayashi, --------, Lombardo, Zheng)
(3) Survey of social, scientific and business backgrounds (Ohniwa, Ohbayashi, --------, Lombardo, Zheng)
(4) business thinking lecture and exercise (Ohniwa, Ohbayashi, --------, Lombardo, Zheng)
(5) Excursion (Ohniwa, Ohbayashi, --------, Lombardo, Zheng)
(6) Progress report about the survey results (Ohniwa, Ohbayashi,--------, Lombardo, Zheng)
(7) Discussion of solution idea of the issue I (Ohniwa, Ohbayashi, --------, Lombardo, Zheng)
(8) Discussion of solution idea of the issue II (Ohniwa, Ohbayashi, --------, Lombardo, Zheng)
(9) Progress report about the solution idea (Ohniwa, Ohbayashi, --------, Lombardo, Zheng)
(10) Presentation of the solution idea by group (Ichikawa, Ohniwa, Ohbayashi, --------, Lombardo, Zheng)

Course type

Class Exercises

Online Course Requirement

Instructor

Ichikawa Masao,Ohniwa Ryosuke,Ohbayashi Norihiko,LOMBARDO Fabien Claude Renaud,Zheng Ling,Koganezawa Tadachika

Other information

Site for Inquiry

Link to the syllabus provided by the university