京都学園大学

京都学園大学

Department of Agriculture and Food Technology [Kameoka]

更新日:2017年9月27日(水)
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To be technicians of foods and agriculture who grow and process them.

The field of foods and agriculture offers many business opportunities.

Do you remember that tomatoes experienced a kind of boom only a short while ago? As it was proved that tomatoes have components with an anti-oxidization function such as lycopene or carotene and a function to promote burning of fat, tomatoes achieved explosive sales. As seen in this case, the needs for functional foods have been significantly increasing against the backdrop of a rise in health consciousness and together with the present conditions in which it is rather easy to secure farmland, business opportunities related to “foods and agriculture” are now largely expanding. Let us aim to be people who can create new value for foods and agriculture by practically learning with instructors, who are experts on breed improvement and food development such as making wines with grapes in Kameoka and pursuing the good taste of sesame-shoyu.

Faculty of Bioenvironmental Science, Department of Agriculture and Food Technology
Professor, Harukazu Fukami

Faculty of Bioenvironmental Science, Department of Agriculture and Food Technology
Professor, Shizuka Oki

Acquiring the latest technologies of foods and agriculture, study pricelessness of life.

“Foods” are essential for human beings and are the foundation of health building. It is obvious that it is “agriculture” supporting foods. In the Department of Agriculture and Food Technology, students can comprehensively study foods and agriculture, from understanding of plants and microorganisms, growing skills, knowledge surrounding crops to food processing using microorganisms. Learning and study taking advantage of the abundant nature of Kameoka and the enhanced facility environment is very dynamic. I am now promoting research on seedless tomatoes in collaboration with Kyoto-shi, and you can be engaged in such technological practices in laboratories. Why not study the pricelessness and interestingness of life through four years of looking at plants gradually growing.

Features of Department

  1. Students study the flow of production starting comprehensively from agriculture to sales.
  2. We opened a “New Breeder Development Center” and “Food Development Center” on campus.
  3. We challenge projects in collaboration with industries in Kyoto-Tamba and Kameoka as a “Regional Laboratory.”
  4. Students are assigned to each Laboratory in their 4th year to be engaged in advanced research on foods and agriculture.

How to study at the Department of Agriculture and Food Technology

Students learn the basics of agricultural science and experience growing at a practice farm. Students increase their interest in foods and agriculture to connect to practical learning, including experiments and practices using the “New Breeder Development Center” and “Food Development Center” on campus. Students are assigned to each Laboratory in their 4th year and take on research challenge activities with the latest themes of agriculture, food production and processing. It is one of the features that students take food development in collaboration with the region to increase practical ability.

Food Resources Course- In order to further increase productivity of agriculture-

Agricultural Production Science Laboratory

Thinking of environmentally friendly agriculture.

This Laboratory aims to realize a safe and stable food supply by developing agricultural production technologies considering the environment. Students tackle improvement and production increase of crops using tissue culture technology and creation of local product utilizing the features of the region. For example, the “New Breeder Development Center” is now engaged in development of new environmentally friendly species of tomatoes which can be grown in the middle of winter without heating.

Farmland Environment Laboratory

What is the method for utilizing biomass in the new age?

In order to realize improvement in farmland environment and agriculture in harmony with the environment, it is key to use and exploit unused resources and scientific investigation by private agricultural technologies. This Laboratory conducts research on use of bamboo powder and fermented rice washing water for agriculture and is engaged in vitalization of the region by “coolvege,” vegetables grown in the fields using bamboo charcoal to reduce carbon dioxide in the air with Kameoka-shi and other universities.

Growing “Dioscorea alata” in Kameoka

Department of Agriculture and Food Technology made efforts for activities to enroot “Dioscorea alata,” grown in tropical areas, in Kameoka and started to sell trial products using the nickname “Kamemaruimo.”

Food Development Course – Aiming at making better foods

Food Processing Science Laboratory

Think of the future image of food production.

In order to stably produce foods, which are safe and have high added value, it is necessary to have advanced processing and manufacturing technologies. This Laboratory makes efforts to develop processing and manufacturing technologies and food analysis technologies while actually processing agricultural products by developing grapes containing high polyphenol and purpose of use of Dioscorea alata for processed foods in Food Development Center on campus.

Beer Test and Brewery Equipment (preparing for application for test manufacturing license)

Fermenting Brewery Science Laboratory

Exploring the unknown power of fermented foods.

Fermented foods, including miso, shoyu and natto, are familiar and essential to Japanese people. This Laboratory copes with analysis of fermented brewed products, analysis of enzymes, yeast, koji mold, lactic acid bacterium and product development in collaboration with a group of companies in fermenting and brewery industries in Kyoto Tamba. The Food Development Center takes on the challenge of development of various brewed products, including mold sweet sake, wine and beer using local agricultural products.

Food Development Center with food processing department and fermented brewery department

University Brand, Pure Rice Sake, “Otsukinami” Project

Using sake rice “Yamadanishiki” grown by students on idle farmland in a regional village and with the cooperation of a local sake manufacturer, pure rice sake “Otsukinami” was born, with students breeding, squeezing and designing the label. This product is marketed every year.

Qualification, Employment

Acquirable Qualifications*National Qualification

  • High School Teacher’s 1st Class License (Agriculture)
  • Food Sanitation Supervisor*
  • Food Sanitation Inspector *
  • Museum curator*

Targeted qualifications

  • Japan Agricultural Skill Test
  • Test of Foods, Food & Agriculture 2nd Grade
  • Food analyst
  • Japanese Tea Instructor

Future Career Options after Graduation

  • Agricultural business person
  • Agriculture Production Corporation
  • Food manufacturing business
  • Restaurant related companies
  • Entrepreneur in food industry
  • Agriculture Cooperative (JA)
  • Teacher (high school teacher, “agriculture”)
  • Civil Servants
  • Advancing to graduate school, etc.

Admission Policy

To develop human resources as described in this department’s educational goals, we seek students who have a clear sense of purpose and passion, basic knowledge regarding curricula and subjects that they completed in high school, Japanese language proficiency through which they can convey their own ideas, a willingness to positively attempt to solve various problems, and attitude toward actively engaging in activities, and toward making efforts for mutual understanding by communicating effectively with others.

  1. Knowledge and skills
    • We seek students who are interested in the fields of research and education of the Department of Agriculture and Food Technology, and who are eager to study chemistry, biology, and natural science.
    • We seek students who have basic academic abilities to acquire knowledge of and techniques for the specialized fields of the Department of Agriculture and Food Technology.
  2. Ability to think, to judge, and to express oneself
    • We seek students who are interested in, and have a willingness to observe, understand, and clarify nature, cultivation and food.
  3. Attitude toward learning independently and in cooperation with a wide variety of people
    • We seek students who have experience of moving forward with a project in cooperation with other people such as in regional partnerships.
    • Students who have a willingness to participate in cooperative projects such as in regional partnerships.