學系信息 | Agro-Food Industry | 新潟食料農業大学 | 日本的留學信息JPSS

學系信息 | Agro-Food Industry | 新潟食料農業大学 | 日本的留學信息JPSS

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

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Agro-Food Industry

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學系信息

Study science, technology, and business in an integrated manner

Students will learn about the connections and relationships in the process all the way from agricultural production, processing, distribution, and sales, right up to the consumer’s table. Because study is not confined to a particular area, students can learn about all aspects of agriculture, food processing and business. From the second year, students will separate into the Agri Course (agriculture), Food Course (food processing), and Business Course (businesses using food), so that they can undertake in-depth study into specialized fields of their interest.

Study in Niigata—the food capital.

Niigata Prefecture is one of Japan's leading rice-producing regions, with a flourishing food production scene, especially in rice crackers and sake. Students at Niigata Agro-Food University will study at two campuses: the Tainai Campus in Tainai City, Niigata Prefecture, and the Niigata Campus in Niigata City, Niigata Prefecture.
At the Tainai campus, students can learn the traditions and latest technologies of food and agriculture rooted in the region, and at the Niigata campus, they can take on the challenge of new businesses.

High performing in graduate employability and supporting students to play a wide role in the food industry.

The employment rate for March 2023 graduates was 99.1%.
We are able to boast such a high employment rate thanks to the individualized support our specialized staff provide for each and every student to help them reach their desired employment.

Post-graduation Outcomes for International Students
<March 2022 graduates>
 Employment rate: 100%
All 5 job applicants secured employment in Japanese companies
 Continuing Education: 3 students entered graduate school
Niigata Agro-Food University Graduate School, Niigata University Graduate School, Ibaraki University Graduate School

<March 2023 graduates>
 Employment rate: 100%
All 12 job applicants secured employment in Japanese companies
 Continuing Education: 7 students entered graduate school
Niigata Agro-Food University, Shinshu University Graduate School, Saga University Graduate School, etc.

A support system offering detailed support for each student.

 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.

Study science, technology, and business in an integrated manner

Study science, technology, and business in an integrated manner

Study in Niigata—the food capital.

Study in Niigata—the food capital.

A support system offering detailed  support for each student.

A support system offering detailed support for each student.

在籍留學生信息(年度)

2023
中國24
越南17
尼泊爾7
印度尼西亞7
韓國2
台灣1
美國1
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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