Agricultural Sciences

This course covers the basics of food technology: the chemistry, physics, microbiology, and process engineering of food. The course is designed for students with no or little prior knowledge of chemistry, physics, and biology. It starts with a case study on an existing food product, studying all elements of the food label (ingredients, nutritional value, rules and regulations, etc.) and determining the production process.  Students present their outcomes. Theories on chemical, microbial, physical, and process engineering are explained in lectures. Exercises are used to illustrate the theory. Processes discussed include beer brewing, production of chocolate, dairy, and sugar. Lastly, the course reviews the quality of foods as a function of the treatments and conditions such as shipment, pasteurization/sterilization, and storage.

This course focuses on the economic issues of agriculture in developing countries. It looks at the structure and organization of agriculture in developing countries and the attendant problems for mechanization, the agricultural production function, pricing of agricultural inputs and outputs. The course also place special emphasis on technology adoption in agriculture.

The course analyses what it means to be a man or a woman in different socio-cultural contexts, how gender roles are learned, and how these gender roles translate into gender needs. The concepts of sexuality and gender, gender roles and how they are shaped and learned, triple roles of women, practical and strategic gender needs, gender-based access to and control of resource within households are explored. Gender equality, gender-based violence, gender mainstreaming and roles of the state, role of men and women in technology development and the innovation process are reviewed. During the practical session, students visit communities to identify gender roles and how such roles influence control and utilization of resource for crop and livestock production.

This course provides knowledge of the chemical composition of wine and its evolution to master enological practices and wine treatments. It covers enological treatments, practices, and products; disorders and deposits; filtration and stabilization techniques; wine transfer and processes; and preparation and treatment before filling and bottling. The course includes a practical component regarding filtration and stabilization. 

Studying food is a way of studying some of the big questions that occupy social scientists. This course examines the role that food plays in customs and across cultures. Food culture is the expression of how people value food and everything connected to food. As such, this course is an exploration into the ever-changing social functions of food. This entails an examination of the attitudes and assumptions that shape people's lives; the rituals and beliefs that mark their identities; the role of ethics in food choice; and the ways foods are grown, processed, sold, and consumed in particular places.

Meat consumption has long been an emotionally charged issue, but contemporary debates over the ethics of eating animals are growing increasingly heated, fueled by the fact that modern livestock agriculture is held responsible for approximately twenty percent of greenhouse gas emissions worldwide. This system's aim has always been to profitably produce an abundance of animal protein and it does so with tremendous efficiency; humans eat so many chickens today that chicken bones are considered one of the primary geological markers of the Anthropocene. Although this plenty provides essential protein for human diets, it also comes at an immense cost to environments, laborers, and the animals themselves and has resulted in the dramatic restructuring of lands, markets, and culinary practice worldwide. This course helps students understand how and why large-scale meat production became a central part of today's global food system. To do so, it combines approaches from environmental, economic, and culinary history and focuses primarily on the agricultural exchanges between Great Britain, Continental Europe, and the United States, both of which had outsized influence in shaping the contours of food production worldwide. The course develops a greater knowledge of the histories of agriculture, food commodity markets, and individual consumption in the nineteenth and twentieth centuries.

This is an individual study project. Students must have a well thought-through idea of the theme of the study. A faculty teacher is appointed as supervisor, and an agreement is signed between the student and the teacher describing the title, contents, and ECTS credits of the study. A supervisor normally meets with the student between two and four times to discuss the progress of the individual study, or any problems encountered. Most supervisors also choose to read and comment on parts of the study. Students applying to do an individual study must submit a detailed project description with their application. Exams for Individual Study Projects may be oral, written or a combination of the two. This version of the course is worth 12 quarter units and corresponds to a workload of 412 hours. 

To cope with all these aspects of food production, a food technologist should be able to translate these challenges into mathematical expressions, solve them, quantify the outcomes, and subsequently translate them into practical solutions. This course discusses basic principles of food technology like mass and energy balances, reaction kinetics, and equilibrium. Theory is applied directly to a wide variety of practical problems in food technology during the tutorial. Exercises on various topics such as food preservation, reactor design for enzyme reactions, and sterilization of food are solved.

The Individual Research Training Senior (IRT Senior) Course is an advanced course of the Individual Research Training A (IRT A) course in the Tohoku University Junior Year Program in English (JYPE) in the fall semester. Though short-term international exchange students are not degree candidates at Tohoku University, a similar experience is offered by special arrangement. Students are required to submit: an abstract concerning the results of their IRT Senior project, a paper (A4, 20-30 pages) on their research at the end of the exchange term, and an oral presentation on the results of their IRT Senior project near the end of the term.

This course covers the basics of viticulture and grape production. It discusses the choice and adaptation of plant material according to the soil and climate environment, product objectives, and regulations; monitoring health status, choosing treatments, and establishing the treatment schedule; strategic choices for vineyard management and improvement; and using all the data acquired to carry out a case study of vineyard management and improvement.