Introduction to Food, Environment and Economy
| Numbering Code | U-AGR04 1D104 LJ82 | Year/Term | 2022 ・ First semester | |
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| Number of Credits | 2 | Course Type | Lecture | |
| Target Year | 1st year students | Target Student | ||
| Language | Japanese | Day/Period | Tue.1 | |
| Instructor name |
TOKUYAMA RINKO (Part-time Lecturer) MURAKAWA ATSUSHI (Part-time Lecturer) Ito Junichi (Graduate School of Agriculture Professor) ADACHI YOSHIHIRO (Graduate School of Agriculture Professor) ITOU ATSUSHI (Graduate School of Agriculture Associate Professor) |
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| Outline and Purpose of the Course |
・The course is for freshers in food and environmental economics, and it takes a non-lecture format. ・The aims are to learn the basics of food/environmental economics and understand what problems agriculture/forestry sectors, food, and the natural environment of contemporary Japan face through fieldwork and a basic seminar. ・In addition, in the basic seminar, students learn study skills for university, such as how to write a report (including referencing), how to read and summarize specialist text, how to present and raise questions and discussion points, and how to hold academic discussions in small groups. |
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| Course Goals |
・To acquire basic the experience/knowledge and methodology of learning about food/environmental economics. ・Furthermore, to develop the ability to formulate original ideas and methodology, while critically absorbing existing theories and concepts through academic communication. ・To learn the basic rules of report/article writing. |
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| Schedule and Contents |
・Week 1: Guidance (First period, Tuesday April 13 in Seminar Room 21 in the International Higher Education Building). As the details of the course and what to be noted will be explained, all students should attend. ・Weeks 2-8 and Weeks 11 and 12: A basic seminar takes place every other week. The timetable will be communicated during the guidance session in Week 1. First, the class is divided into three (groups of 11 or 12 students each) in order to carry out small-group teaching. Each group participates in the basic seminar in their own seminar room. Each group has one lecturer. The basic seminar is delivered by lecturers NOMA Mariko, MURAKAWA, Jun and TAKAMATSU, Mikuko. The allocated rooms are Seminar Rooms 21, 22, and 23 in the International Higher Education Building. The textbook for the basic seminar part is 『農業と人間』 by SHOGENJI, Shin'ichi (Iwanami-shoten), and the seminar is focused on presentation and discussion. ・Teaching for Weeks 9 and 10 as well as Weeks 13-15 will be delivered as two sets of fieldwork (by Professor KURIYAMA, Koichi, Associate Professor MITANI, Yohei) Friday June 18 (Foundation day): Briefing on fieldwork Tuesday September 14: Visit to Ashiu Study Forest |
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| Evaluation Methods and Policy |
・実習40点、基礎演習60点で評価する。 ・実習は出席50％とレポート提出50％で評価する予定である。 ・基礎演習は、レポート提出及びテキストの担当箇所のレジュメ作成・報告を必須とする。その上で、レポート40％、日常点（議論への参加度合、報告内容等）60％で評価する予定である。 ・Assessment criteria and policy are drawn from "Assessment criteria and policy" in the current version of the Faculty of Agriculture Student Handbook. |
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| Course Requirements |
In principle, this course is for freshers in Food and Environmental Economics. All Food and Environmental Economics freshmen should take the course. The textbook is available from the co-op. Students must purchase a copy. |
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| Study outside of Class (preparation and review) |
・After the fieldwork, write up the report based not only on what you have learned in the fieldwork, but also on what you researched after the fieldwork. ・For the basic seminar, even when you are not the presenter, be sure to read the designated section of the text. In addition, prepare yourself by reading related literature, so that you can actively raise questions and identify discussion points. |
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| Textbooks | Textbooks/References | SHOGENJI, Shin'ichi 『農業と人間』 (Iwanami-shoten) ISBN:978-4-00-029114-9 | ||
| References, etc. | To be introduced during class | |||
