Hiroshima University Syllabus

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Japanese
Academic Year 2022Year School/Graduate School School of Applied Biological Science
Lecture Code L0004002 Subject Classification Specialized Education
Subject Name 食料資源論
Subject Name
(Katakana)
ショクリョウシゲンロン
Subject Name in
English
Agricultural Production Resources
Instructor HOSONO KENJI,CHOMEI YOSUKE,SUGINO TOSHIHISA,KAWAI KIYOSHI,TOMIYAMA TAKESHI
Instructor
(Katakana)
ホソノ ケンジ,チョウメイ ヨウスケ,スギノ トシヒサ,カワイ キヨシ,トミヤマ タケシ
Campus Higashi-Hiroshima Semester/Term 1st-Year,  Second Semester,  4Term
Days, Periods, and Classrooms (4T) Thur5-8:ABS C206
Lesson Style Lecture Lesson Style
(More Details)
 
Lecture using projecter or white board 
Credits 2.0 Class Hours/Week   Language of Instruction J : Japanese
Course Level 2 : Undergraduate Low-Intermediate
Course Area(Area) 24 : Social Sciences
Course Area(Discipline) 03 : Economics
Eligible Students 1st grade, school of applied biological science
Keywords food resource, modernization of agriculture, food problems, hunger and satiation 
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
Program
 
Criterion referenced
Evaluation
Integrative Hydrospheric Science Program
(Knowledge and Understanding)
・Basic knowledge and understanding required for studying the expertise


Applied Animal and Plant Science Program
(Knowledge and Understanding)
・Ability for comprehensive and crossdisciplinary thinking and knowledge / understandings required to see a phenomena from a broad, top-down perspective and to take action for solving problems regarding the specialized area.
・Basic knowledge and understanding required for acquiring expertise

・Knowledge and understanding regarding the mechanism of animal and plant production in fields and relation between animals and the human society and natural environment.
(Comprehensive Abilities)
・Ability to identify issues that he/she should pursue for a specific phenomenon related to animal and plant production, organize his/her own opinion, logically publish them orally and/or in writing, and discuss the topic

Food Science Program
(Knowledge and Understanding)
・Basic knowledge and understanding required for acquiring expertise
(Abilities and Skills)
・Capable of organizing and considering own issues to explore in the fields of food science from a social point of view based on experience of such as observation of a food manufacturing scene

Molecular Agro-Life Science Program
(Knowledge and Understanding)
・Basic knowledge and understanding required for acquiring expertise

Applied Biological Science Program
(Knowledge and Understanding)
・Basic knowledge and understanding required for acquiring expertise 
Class Objectives
/Class Outline
Food production is a human activity that uses nature as a food source while working in the natural ecosystem. The development of food production brought an abundance of food products; however, this has adversely affected the natural ecosystem, and food problems persist. In this course, students will gain a deeper understanding of the ways food resources are used, and policies to solve food problems, while looking back at the history of agriculture (animal husbandry) and fishery. 
Class Schedule lesson1 Current situation of food resource and agriculture
lesson2 Population and Food
lesson3 Food production and food consumption
lesson4 Food production and environment
lesson5 Food production and resource circulation
lesson6 Food production and community
lesson7 Change of diet and food supply system
lesson8 Supply chain of crops
lesson9 Supply chain of livestock and poutly
lesson10 Current situation of livestock and poutly from the viewpoint of the meaning
lesson11 Supply chain of fishery products
lesson12 Current situation and problems of fishery resource and industry
lesson13 Supply chain of food manufucturing products
lesson14 Effective utilization of food resource, and social significance of food processing and strage.
lesson15 examination
lesson16 Lecture regarding "sake"

There will be a final exam. 
Text/Reference
Books,etc.
<Reference Books>

Yoichiro Sato, “The Dangers of the Forest and the Rice Paddy”
Asahi Sensho, Kiichi Nakashima, “Food and Agriculture Cannot only be Measured in Money” Commons, Kazoki Ono,
“Considering Japanese Agriculture”
Iwanami Junior New Books, Fujita, “Are We Eating Ourselves out of a Future?”
Otsuki Shoten, E. Schlosser, “Fast Food Nation: The Dark Side of the All-American Meal” Soshisha, Masaro Takahashi
“Our country’s Food Systems and Agriculture”
Statistics Department of the Ministry of Agriculture, Forestry and Fisheries 
PC or AV used in
Class,etc.
 
(More Details) Handouts, Projecter using PowerPoint, Videos 
Learning techniques to be incorporated  
Suggestions on
Preparation and
Review
After lesson 1, please check current situation of food resource and agriculture with handouts you got in this lecture.
After lesson 2, please consider the future potential of world population growth and food production, using the handouts obtained in this lecture.
After lesson 3, please consider how food production and food consumption should be in globalization, using the handouts obtained in this lecture.
After lesson 4, please consider how food production and environmental should be in globalization, using the handouts obtained in this lecture.
After lesson 5, please consider how food production and resource circulation should be in our daily life, using the handouts obtained in this lecture.
After lesson 6, please consider how food production and community should be in our society, using the handouts obtained in this lecture.
After lesson 7, please check a change of diet and food supply system with handouts you got in this lecture.
After lesson 8, please check current situation of the supply chain of crops with handouts you got in this lecture.
After lesson 9, please check current aituation of the supply chain of livestock and poutly with handouts you got in this lecture.
After lesson 10, please check current situation of livestock and poutly and consider the meanings fo them with handouts you got in this lecture.
After lesson 11, please check current situation of the supply chain of fishery products with handouts you got in this lecture.
After lesson 12, please check current situation and problems of fishery resource and industry with handouts you got in this lecture.
After lesson 13, please check the current situation of the supply chain of food manufucturing products with handouts you got in this lecture.
After lesson 14, please consider what is effective utilization of food resource and check current situation of food processing and strage with handouts you got in this lecture.
Before lesson 15, you should check all materials of this lecture for you to take an examination.
After lesson 16, please remind how to drink alcohol beverage collectly with handouts you got in this lecture. 
Requirements  
Grading Method Students will be evaluated based mainly on the final exam, with reports and quizzes being supplementary. In addition, students who have missed more than a third of the total lectures will fall outside the scope of graded evaluation. 
Practical Experience Experienced  
Summary of Practical Experience and Class Contents based on it You will be given lectures by professors who have practical experiences at local government office or agricultural cooperatives, regarding to food policy, agricultural policy, and food supply chain mechanism. 
Message would like to kindle an interest in agriculture, fisheries, and food problems, as well as healthy problem awareness. As the referenced literature will be introduced in each lecture, please make an effort to study proactively. 
Other   
Please fill in the class improvement questionnaire which is carried out on all classes.
Instructors will reflect on your feedback and utilize the information for improving their teaching. 
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