Agricultural Sciences

This course provides individual research training for students in the Junior Year Engineering Program through the experience of belonging to a specific laboratory at Tohoku University. Students are assigned to a laboratory with the consent of the faculty member in charge. They participate in various group activities, including seminars, for the purposes of training in research methods and developing teamwork skills. The specific topic studied depends on the instructor in charge of the laboratory to which each student is assigned. The methods of assessment vary with the student's project and laboratory instructor. Students submit an abstract concerning the results of their individual research each semester and present the results near the end of this program.

This course covers how to establish the relationship between chemical and physicochemical mechanisms and the evolution of the quality of a wine. It also covers how to choose the analyses adapted to control or respond to a given problem, carry them out, interpret the results, and give the necessary advice and prescriptions.

Knowledge of foodborne microorganisms is essential for supplying safe and wholesome foods with a long shelf life. This course offers an introduction to the basics of food microbiology and discusses both the negative aspects of micro-organisms, such as spoilage and disease and the positive effects of fermentative processes. Characteristics of food that influence growth and inactivation of micro-organisms (e.g. water activity, pH, preservatives, heating, modified atmosphere packaging) are reviewed. The course provides a detailed introduction to the main bacterial foodborne pathogens (e.g. Campylobacter, Salmonella, E. coli O157, Listeria monocytogenes) and methods for microbial examination, but also deals with foodborne viruses, parasites, and fungi. Moreover, good manufacturing practices, personal hygiene, and the principles of cleaning and disinfection are explained. In a three-week lab class, spoilage organisms and pathogens are isolated from food products and environments using traditional and molecular methods. In the tutorial classes, molecular identification methods are explored, and the effect of several bactericidal treatments is investigated.

This course gives insights into resource management in sustainable (including organic) agriculture through the integration of knowledge about farm components (soils, plants, livestock) and the surrounding landscapes. The course includes on each of the four themes: soils, crops, animals, and systems analysis/modeling as well as an excursion to a local dairy farm. Basic knowledge of soil, crop, and livestock science is assumed.

This course covers how choose the appropriate sensory analysis and tasting tools and interpret the results to make a judgment on different types of wines and wine by-products. Topics include sensory analysis; vocabulary, writing, and technique; sensory evaluation tests, statistical tools, and processing; and typicality and tasting. 

This course provides an introduction to and covers the basics of oenological analysis (principles, implementation, uncertainties, applications).

This course focuses on the social transformations of food systems. More specifically it focuses on a) how less sustainable systems of food provisioning are deliberately transformed into more sustainable ones and b) how this transformation process and its implications can be understood and assessed from a social sciences perspective.  The course provides a social sciences perspective on the dynamics and diversity of sustainable systems of food provisioning and includes the tools to assess their impact on the environment, society, and health. This is achieved by a combination of lectures, group assignments, and workshops.

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.