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新潟食料農業大学 | Niigata Agro-Food University

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  • Agro-Food Industry

Agro-Food Industry

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Thông tin ngành học

Study science, technology, and business in an integrated manner

Rather than focusing on just one academic discipline, students undertake interdisciplinary study in science, technology (applied technology), and business (economics and management). This enables students to gain the ability to scientifically study life, the environment, and society, and to learn skills and knowledge related to food and agriculture.
By mastering various academic disciplines, students will become generalists sought after by the food industry.
 Realizing an integrated education with faculty members at the forefront of their respective fields.
Students undertake specialized education and research lead by professors at the forefront of the food, agriculture, and business fields.
With 20% of our professors bringing with them business experience in private enterprises such as major food manufacturers, students can develop knowledge and skills that can be put to use in the real world.

Learn about the food chain and food connections.

 Producing generalists with a high level of expertise in relation to food and agriculture.
The food chain is a continuous connection from the table to production, processing, distribution, and sales. Personnel who have overall expertise and understanding of the food chain in conjunction with their respective specialized knowledge and skills are indispensable in the Japanese food industry.
At Niigata Agro-Food University we cultivate generalists for the food industry who have advanced technical knowledge and skills, combined with general knowledge and skills related to food, agriculture, and business. This is manifested by interlocking the common course providing general studies about the food chain with courses designed to heighten expertise in their respective areas of food, agriculture, and business.

Creating a new food industry that considers the consumer’s perspective with a market-in approach.

Research and development is undertaken with a market-in approach in order to realize the respective needs in each area, with a focus on meeting the food safety and security requirements sought after by consumers as well as meeting market needs.
Based on this concept, at Niigata Agro-Food University we are creating a new food industry by undertaking research and development that will contribute to society and lead to the development of new businesses and regional revitalization, as well as enabling the resolution of food and agricultural issues related to the industry.

Providing our students with practical skills in cooperation with industry and the community.

 Students gain useful skills and practical knowledge through collaboration with society, corporations, and the community.
We have developed a curriculum that incorporates many off-campus lessons in collaboration with major corporations and research institutes in the food industry, business men and women on the front-line, and regions flourishing in food production, marketing, and sales.
By learning in connection with the real world, students are constantly acquiring the latest techniques and knowledge and gaining practical skills.

 Promoting cooperation with industry, government, and academia and supporting job hunting through an integrated collaboration with society.
At Niigata Agro-Food University, we collaborate closely with the community and industry.
By strengthening our ties to society we can provide joint development, internships, and off-campus lessons as well as support for job hunting that meets the needs of each and every student.

 Expanding the possibilities for your future through two internships.
Internships are offered twice, once in the first year and once in the third year of study.
From an early stage in your university life, we aim to heighten your image of future employment opportunities in the food industry field so that you can concentrate on your studies with a high sense of purpose.
Students experience the food industry through various farms, food production and processing plants, wholesale markets, food sales outlets, and agricultural ventures to understand and get a feel for the role that they could play in society. This greatly expands the possibilities for students in the future.

A support system offering detailed support for each student.

We offer full support for the four years of study for each and every student who has a dream to be active in the food industry.
Caring support is provided not only for students treading the waters in their first experience of university life, but also for any concerns and questions students may have regarding their studies or living alone.
In addition, guidance is provided from first year so that each student can realize their goal for their future career path.

 Detailed instruction in small-group seminars.
Academic and student life are supported through small-group seminars in first and second year.
The bonds both between students, and with faculty members and the local community, are strengthened through small-group work and field work in the community.

 Study support for student’s weaker subjects.
Support is offered for subjects students struggled with during their high school career, as well as subjects not previously studied. Classes are divided so that lessons meet each student’s level and provide thorough study support.

 Career education that supports your search for a job.
We work with students from first year to provide career education in preparation for the job hunting process.
By offering career education from an early stage, we boost the capability of all students to proactively choose their own future.
Students also gain knowledge that becomes the foundation to generate a new value and develop a heightened awareness of how to play a vital role in the next generation of the food industry.

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Department of Agro-Food Science
An integrated approach to studying food, agriculture, and business.

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.

Department of Agro-Food Science, Agriculture Course
Establishing safe and delicious crops that are friendly to people and the environment.

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.

Department of Agro-Food Science, Business Course
Connecting manufacturing and food consumption to create new business value.

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.

Department of Agro-Food Science, Food Course
Pursuing new value for food products that meet our needs for consumption.

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.

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