Department Introduction

Department of Development of Local Resources is working to solve various issues in “agriculture” and “food” using the rich nature and local area as a field of study.
The program aims to develop human resources who can contribute to the creation of an affluent and sustainable society by learning specialized knowledge and skills in fields related to human life activities.

Under the theme of “agriculture” and “food” in the future, students will acquire practical skills, knowledge and expertise in management, as well as methods of regional revitalization through sixth industrialization and cooperation between agriculture, commerce and industry.
We also develop human resources who can revitalize and lead local communities by making full use of their practical and management skills based on scientific evidence.

In the specialized fields of Agricultural Production and Development, Food Analysis and Development, and Management, we offer an extensive educational curriculum that satisfies students’ interests in the fields of science, agriculture, and business administration. For example, students can learn practical skills through a variety of hands-on programs, including practical training in agriculture and food processing.

Upon graduation, students will be awarded a bachelor’s degree in regional resource development. Other qualifications and licenses available include a high school teacher’s license (agriculture), food sanitation supervisor license, food sanitation inspector license, and 6th industrialization of food producer (level 1 and 2).

In the Agricultural Production and Development course, students will study agricultural production and cultivation techniques based on plant nutrition and physiology research. We focus on various local resources and technologies and consider new agriculture.
We pursue cultivation techniques and utilization of limited resources based on the SDGs. We are conducting research based on the changes of the times, such as environmentally friendly organic materials, methods of utilizing resources that have not yet been used (unused resources), production technology as a 6th industrial product, and development into next-generation smart agriculture such as drones, AI, and plant factories.
Students can learn comprehensive agricultural and food resource production techniques and knowledge in order to acquire the ability to think about and implement regional development measures.

In the Food Analysis and Development course, students will learn knowledge and techniques to perceive food from scientific and chemical viewpoints. Students will think more deeply about taste, safety, and nutritional aspects.
Why does the food taste good? We will analyze what the food contains, what changes occur, and what health benefits can be expected. Students will also learn about food in depth, including perspectives on processing, preservation, and recycling.
Experiments will also be actively conducted to gain a deeper understanding of knowledge and related techniques. Students will learn knowledge and techniques that will lead to the branding and product development of foods and ingredients, and the effective use of food resources.

The Agriculture and Food Management course explores the steps involved in producing agricultural products and getting them into the hands of consumers, from the perspective of people’s actions and intentions.
It analyzes the development and dissemination mechanisms of agriculture and livestock industries, as well as changes in groups and regions. We will address a variety of issues from local to global, such as consumer behavior in agricultural management and food, regional issues in rural areas, and Japan’s relationship with world agriculture.
We will examine the future of agriculture in the region, focusing on history, agricultural economics, and contemporary issues. Students will learn in depth about agricultural management, product proposals, and community development.