Toru Fushiki, Professor and Director of Graduate School of Agriculture
We will foster human resources capable of dealing with every food and agriculture-related issue mankind faces – whether it is domestic or international – seriously, contributing to the realization of a sustainable society, as well as making a sound judgment on every issue related to life, resources, food, and the economy from the agricultural perspective.
The faculty provides the recommended combination of courses students should take so that they can learn and acquire knowledge and skills necessary for their research. Please note that the faculty may guide you to take courses which are not listed below in order to realize interdisciplinary learning.
Students are required to engage in various research, including but not limited to the basic science research in order to discover plant life phenomena; research relates to the development of new agricultural production methods which enables plants to maximize their growth potential in an efficient way; research on the development of new species which have unconventional characteristics; research on microbial functions and their usage at every phase of "the food cycle" such as the production, processing, and disposal of food.
Students are required to see the reorganization of local communities and the revitalization of the local economy in terms of "the reconstruction of an agriculture-focused society," and to become financially independent in an increasingly globalized world. They are also required to explore both domestic and global strategies to realize sustainable development in the region (i.e. to realize sustainable local communities and local agriculture) – including the conservation of the natural environment as well as inheritance of culture and history – in a social-scientific way while considering the connection between "food" and "agriculture."
Focusing on "food preferences,” "the nutrients in food," as well as “food safety," students are required to delve deeper into various themes including "the development of meals and food which improve quality of life (QOL) in all stages of human life including clinical settings" and "economic performance as well as management and marketing techniques which relate to the development of the desired food."