Global Food Business Program (GFBP) has launched the "Food Business Future Lab," a student-planned learning activity that invites various external lecturers with the aim of gaining direct knowledge from real-world experts.
This learning activity is primarily run by second-year students in the program, who share ideas such as "I'd like to hear directly from an expert on this topic," and the students themselves approach and coordinate lectures, plan workshops, and manage the hydroponic cultivation.
On Thursday, October 2nd, a lecture entitled "Eating Nature: Ecosystems and the Food Business" was held with Naoto Nishimura, president of the Itoshima Gibier Research Institute, as the lecturer.
Mr. Nishimura works as a butcher, cutting up gibier animals and preparing their meat for consumption. From the perspective that "food culture is influenced by the natural environment of the land," he explained a wide range of topics, including the current state of gibier utilization, the differences in processing and division of labor between livestock (domestic animals) and game meat (game), and the concept of livestock considered "economic animals."
One of the students commented, "I learned about the differences in perspectives and ways of thinking of the various parties involved in gibier, such as hunters, processors, and government officials. Based on this, I would like to analyze the current situation surrounding gibier in my own way."
In the future, the lab plans to continue inviting lecturers from experts in tableware that adds color to food and wineries that use fruits from Kyushu to delve deeper into the food business from a variety of perspectives.
[Global Food Business Program]
