(National) Kagawa University 【Food】
| Managing organization： | National University Corporation Kagawa University |
| Private companies participating in the program： | a total of nine companies consisting of AJINOMOTO FROZEN FOODS Co., Inc.,ISEMARU-SHOKUHIN K.K.,Ohbun Co. ,Ltd ,KATOKICHI.CO.LTD.,Nichirei Foods Inc.,Nihon Shokken Co., LTD.,HAMADA FOOD SYSTEM CO.,LTD, and White Foods Co.,Ltd |
Outline of program
“Food Safety in Japan” Human Resource Development Program
1. Industry-university cooperation professional education program
Industry-university cooperation professional education program: in cooperation with food-related companies, develop a specialty curriculum which systematizes “food safety” and “food processing and freezing technology” etc. topics which are necessary qualifications sought by companies in potential employees. Also develop food science-related graduate school practicums. While providing instruction for courses in each major subject (as well as instruction in English), food science-related university courses will reflect global standards for “food safety” and social needs extending beyond corporate and industry boundaries.
2. Business Japanese, Japanese business education
In cooperation with the Asian Human Resource Fund Common Curriculum Management Center, students will strive to acquire grade J2 in the BJT Business Japanese Proficiency Test after completing the graduate school program.
Also promote enrollment in “Japanese minor courses” etc. in collaboration with overseas cooperating universities several months before their students come to Japan, and promote more efficient Japanese education learning methods.
3. Internships
The internship and employment program development manager will play a central role in implementing internship programs in collaboration with private businesses participating in this program. In particular, information on participating companies and internship implementation and instruction will be compiled, foreign student awareness will be raised to equivalent levels to their Japanese counterparts relating to basic product management, efficient work environment, and “time" as a resource, such as for the cold chain system for food distribution in the frozen food industry. By gaining experience at actual production sites, students will learn about corporate management strategies, such as effective application of the above aspects, which will enable them to compete on a global level. Opportunities will also be created to provide education from a social needs perspective, to raise student awareness of “food safety” extending beyond interests among corporations.
Theme
Development of Comprehensive Technology Managers for Food Safety Improvement from Cultivation to Harvesting, Processing, Distribution, and Sales, from the Perspective of “Food Safety in Japan”
Goal of human resources development
・Those who have systematically learned a broad range of scientific knowledge necessary for frozen food production from the production of food ingredients to the distribution of food.
・Food technologists who are familiar with food safety (HACCP, traceability), and who protect the interests of consumer.
・Food technologists possessing the ability to discover and solve issues, and are capable of carrying out their duties.
・Those who have acquired an understanding of Japan including the Japanese language and business education.
・Those who have knowledge of global standard management methods such as ISO9001, and who can play an active role in the establishment of new factories.
・Food technologists with management sensibilities, and who can be leaders in developing strategies from the latest technologies such as thawing methods for frozen foods.
