JVCampus
JVCampus

Subject | Humanities & Social Sciences

  • Learning

Made in Japan, Gluten Free Food Expansion 〜Global Allergy Increase and〜

Wheat allergy is one of the global food-related issues, and this program introduces physiological issues related to wheat intake, including historical and technical background. This also introduces a real case of a noodle manufacturer in Gifu City, Gifu Prefecture, Japan, who has expanded into the gluten-free noodle market by developing and offering rice-flour noodles to improve the variety of food for local wheat allergy sufferers. In addition, the most recent gluten-free food trends in Japan and abroad and their impact on business are introduced, as well as the challenges faced by local noodle makers.

  • Target
    Bachelor, Master, Doctor, General, High school
  • Language
    Japanese, English
  • Caption
    English
  • Lecture time
    45-60min.
  • Start month
    Anytime
  • Length
    Short
  • Delivery method
    Ondemand
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©University of Tsukuba.  Last Update 2024-04-10
  • Content
    学習内容
  • Staff
    スタッフ
  • Competency
    コンピテンシー
  • Related Contents
    関連コンテンツ

Content／学習内容

  • 　①Part1: Food Revolution and its Dark Side ~ Pros and Cons of Breed Improvement ~

    　 - Understand the history, significance and importance of wheat cultivation.

    　 - Understand the significance, methods and effects of wheat breeding and to acquire knowledge of agricultural development.

    　 - Understand the advantages and disadvantages of wheat breeding and the causes and symptoms of food allergies. 

    　 - Acquire scientific knowledge of food allergies related to wheat and to understand food allergies as a social issue.

  • 　②Part2: Is This Product a Hero? ~ Rice Noodle as an alternative solution ~

    　 - Understand the history, background, and popularity of noodles in Japan.

    　 - Understand the global trend of wheat allergy and the trend of wheat allergy in Japan.

    　 - Understand the meaning of "gluten" and "gluten-free" from a scientific perspective.

    　 - Understand wheat allergy, celiac disease, gluten sensitivity, and other wheat-related problems. 

    　 - Understand the various reasons why a gluten-free diet is necessary and the gluten-free options available in supermarkets and restaurants.

  • 　③Part3: How Our Food after 100 years looks like? ~ Food security, Food trend and Food business ~

    　 - Understand Hawaii's food traditions and trends, with its emphasis on fresh, local ingredients and thriving vegetarian and vegan communities.

    　 - Understand the differences in food culture, consumer response, and market trends between the coastal and central regions of the United States.

    　 - Understand the growth of the gluten-free market in the U.S. and the background of the unpopularity of gluten-free diets in Japan. 

    　 - Understand the differences in food trends and access to information between the U.S., Europe, and Japan. 

    　 - Understand the difference between data-based and ethnographic approaches to understanding market trends, and their advantages and disadvantages.

Staff／スタッフ

    • Content Production
    Production&Supervision: MSD inc.

Production Cooperation:
Kobayashi Seimen Chairman, Toshio Kobayashi
Kobayashi Seimen CEO, Hiroki Kobayashi

Competency／コンピテンシー

  • Literacy
  • Problem finding ability
  • Problem solving skill
  • Creativity
  • Situation grasping ability

Learning Goal

  • Be able to explain the social issues related to wheat, the raw material of food, and the food products that use wheat, and what kind of issues people are facing, and illustrate them to others as a system structure on a single page slide
  • Be able to understand what specific solutions are being implemented by local actors to the challenges faced by wheat, and be able to illustrate and explain these solutions to others as a system structure on a one-page slide
  • Be able to explain what kind of solution you would implement if you were a key player in this situation and illustrate it to others as a system structure on a single page slide

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