SEMINAR A

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Lecturer(s)	SHINJO, ATSUSHI
Credit(s)	4
Academic Year/Semester	2025 Fall
Day/Period	Mon.1,2
Campus	SFC
Class Format	Face-to-face classes (conducted mainly in-person)
Registration Number	37617
Faculty/Graduate School	POLICY MANAGEMENT / ENVIRONMENT AND INFORMATION STUDIES
Year Level	1, 2, 3, 4
Field	RESEARCH SEMINARS SEMINARS
Grade Type	This item will appear when you log in (Keio ID required).
Prerequisites(Required)	特になし
Prerequisites(Recommended)	B6003 未来構想ワークショップ/WORKSHOPS ON FUTURE VISION
Related Classes	B6003 未来構想ワークショップ/WORKSHOPS ON FUTURE VISION
Location	SFC
Course Requirements	This item will appear when you log in (Keio ID required).
Student Screening Courses requiring entry to selection should be registered via SOL-A. *Only students who have a CNS account and who are not students of the Faculty of Policy Studies, Faculty of Environment and Information Studies, Graduate School of Media and Governance, Faculty of Nursing and Medical Care, and Graduate School of Health Management can enter via the system. Please check K-Support News for the details.	This item will appear when you log in (Keio ID required).
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Equipment & Software	PowerPoint or Acrobat
Contact(Mail)	This item will appear when you log in (Keio ID required).
K-Number	FPE-CO-05003-211-88

Course Administrator	Faculty/Graduate School	FPE	POLICY MANAGEMENT / ENVIRONMENT AND INFORMATION STUDIES
Course Administrator	Department/Major	CO
Main Course Number	Level	0	Faculty-wide
	Major Classification	5	Research Seminars
	Minor Classification	00	Seminar
	Subject Type	3	Elective subject
Supplemental Course Information	Class Classification	2	Lecture
	Class Format	1	Face-to-face classes (conducted mainly in-person)
	Language of Instruction	1	Japanese
Academic Discipline		88	Comprehensive / Integrated Areas (Interdisciplinary Studies)

Course Summary

Food is one of the areas that is expected to grow the most in the future. There are various issues to consider such as health, taste, food crisis and food diversity.
In this workshop, students will be guided in their individual research based on their interests in food, with the realisation of a sustainable food environment in the region as the core.

Course Description/Objectives/Teaching Method/Intended Learning Outcome

The program will promote research in the field of "food" on an individual project basis. Faculty members will support students to explore their own interests, set up research questions, and work on specific research themes.

Research Seminar Theme

Food and Food Science