학부정보 | Agro-Food Industry | 新潟食料農業大学 | 일본의 유학 정보라면 JPSS
스카우트 기능으로 합격하면 장학금 기회
일본 유학 정보 사이트JPSS > 니가타현의 대학에서 유학지를 찾기 > 新潟食料農業大学 > Agro-Food Industry
新潟食料農業大学 유학을 생각하고 계시는 분들께 JAPAN STUDY SUPPORT는 재단법인 아시아학생문화협회와 주식회사 베네세코퍼레이션이 공동운영하고 있는 외국인 유학생을 위한 일본유학정보 사이트입니다. 新潟食料農業大学 食料産業 학부 등 학부 별 상세 정보도 게재하고 있기 때문에, 新潟食料農業大学 관한 유학정보를 찾고 계시는 분들은 꼭 이용해 보시기 바랍니다. 이 외에도 외국인 유학생을 모집을 하고 있는 1,300여 개의 대학・대학원・단기대학・전문학교의 정보도 게재하고ㅇ 있습니다.
니가타현 / 사립
Learn AGRICULTURE, FOOD SCIENCE and BUSINESS that support Japan Food.
Niigata Prefecture is one of the leading rice-producing regions in Japan with a vibrant food manufacturing industry, mainly rice biscuits and Japanese sake. Learn about Japan "Food" in Niigata Prefecture, one of the most prosperous areas of flourishing agriculture and food processing.
The employment rate is 100％ for March 2024 graduates.
We take pride in our high employment rate made possible by our specialized staffs who support our graduates individually in finding their desired job.
[Career Achievements of International Students]
<March 2022 Graduates>
100% Employment Rate (All 5 job applicants secured employment in Japanese companies)
Graduate School: 3 enrolled.
Niigata Agro-Food University Graduate School, Niigata University Graduate School, Ibaraki University Graduate School
<March 2023 Graduates>
100% Employment Rate (All 12 job applicants secured employment in Japanese companies)
Graduate School: 7 enrolled.
Niigata Agro-Food University Graduate School, Shinshu University Graduate School, Saga University Graduate School, etc.
<March 2024 Graduates>
100% Employment Rate (All 9 job applicants secured employment in Japanese companies)
Graduate School: 4 enrolled.
Niigata Agro-Food University Graduate School, Shinshu University Graduate School, Niigata University Graduate School.
Japanese language courses to help improve Japanese language skills
Support is provided for students to improve their Japanese language ability with Japanese language courses offered in the first and second years that are aimed at supporting students to pass the N1 level of the Japanese Language Proficiency Test.
Detailed instruction through small-group seminars
Academic and student life are supported through small-group seminars in first and second year. The bonds both among students, and with faulty members and the local community, are strengthened through small-group work and field work in the community.
Learn Japan "Food"
Study in Niigata—the food capital.
A support system offering detailed support for each student.
In the Faculty of Agro-Food Science, students study food, agriculture, and business comprehensively to gain a full understanding of the food chain, which is indispensable to the development of food industries in the future.
Throughout their four years, students study common subjects to gain an overall understanding of the food industry. In addition to continuing studies and research relating to food in general from second year, students will acquire specialized knowledge and skills from three course programs.
Through interdisciplinary study in science, technology (applied technology) and business (economics and management) rather than just one academic discipline, we are cultivating workers who are both generalists for the food industry and specialists with advanced expertise.
Course Features
● Learn to understand the properties of plants, animals, and microorganisms and discover new ways of utilizing these elements as well as ways of managing pests.
● Develop and acquire high-quality production technology utilizing leading-edge IT technology that offers relief for environmental pollution and labor issues.
● Develop and acquire new organic agricultural technologies that make use of the way ecosystems work.
The course is composed of subjects from the areas of cultivation science and plant molecular science.
Along with studying the essence of plants, animals, and microorganisms as living systems, students learn fundamental knowledge and techniques to efficiently and steadily increase production volumes and produce good quality and safe foodstuffs.
In second year, students will study foundation and specialized fundamental subjects to learn the fundamentals in order to more efficiently master the content from experiments and practical work from third year onwards.
Students conduct field surveys and laboratory analysis experiments in their third year to master data analysis methods as well as fieldwork and crop diagnosis methods.
Equipped with the necessary knowledge and techniques to complete their graduation research, students approach their respective research in fourth year.
Course Features
● Sharpen your business mind by learning a wide range of knowledge including distribution and marketing, and product and service development.
● Acquire skills to accurately capture business management know-how and growth.
● Create new food businesses and contribute to the formation of a rich regional society.
The course is composed of subjects from the areas of food industry and business administration.
Students deepen their understanding over a wide area that begins with marketing and distribution and is centered on economics, business administration, and informatics.
In addition to studying foundation and specialized fundamental subjects in their second year, students practice business analysis in seminars and learn diagnostic approaches for safety, profitability, and growth in corporate management.
Together with an increase of advanced specialized knowledge in third year, students expand on problem-based learning fieldwork through seminars in collaboration with the local community and corporations.
Equipped with the necessary knowledge and skills to complete their graduation research, students approach their respective research in fourth year.
Course Features
● Learn about nutrition, taste, functionality, safety, and other various functions of food.
● Learn about production, processing, fermentation, preservation, reuse, and other ways to utilize the attributes of food constituents.
● Learn about innovative technology from a long-term perspective in regards to the manufacturing and distribution of food products.
The course is composed of subjects from the areas of food product science and food product processing.
In addition to learning advanced knowledge about the biological functions of the components found in food products, students will research and study manufacturing and processing technology as well as application technology to utilize the attributes of food constituents in food product.
In their second year, students will study foundation and specialized fundamental subjects, and learn the fundamentals in order to more efficiently master the content from experiments and practical work from their third year onwards.
Students conduct practical work and experiments about the manufacturing process and technology in processed foods, as well as chemical and microorganism experiments in their third year. This equips students with the necessary knowledge and skills to complete their graduation research, and in turn approach their respective research in fourth year.
