Course “Fisheries and Food Economics” (from 2022, this course will be renamed “Global Food Issues and Sustainable Development”)
Faculty of Fisheries Department of Fisheries Science and Technology,Special Course in International Food and Resource Sciences
(Fisheries Economics, Food Science and Technology, Aquatic Environmental Conservation, required subjects,
Aquatic Science, Fisheries Resources Science, recommended subjects, International Food Resources, elective)
Mizuho Kuga
Background and objectives of activities
Food is a necessity for all human beings to live. Therefore, a stable and sustainable supply is required, but this is not easy to achieve. We will consider sustainable development and securing the supply of food from the perspectives of agriculture, fisheries, and consumer behavior. We will understand the current state of global supply and demand for marine products, and learn about the importance of marine products.
Summary of Activities
There are various issues involved in ensuring a global and sustainable supply of food. It is easy to think of food issues as being agricultural issues, but in fact they are economic and political issues related to distribution and distribution, and issues that we ourselves cause. The main aim of this course is to acquire basic knowledge about food issues and the supply and demand of marine products through an understanding of the current situation of agricultural and marine product trade. In addition, from the perspective of ensuring the sustainability of food supply, we will take a broad overview of agriculture, animal husbandry and fisheries, and consider the superiority and importance of marine resources.
Expected Benefits
The aim is to understand sustainable development of food and related contemporary situations, and to be able to take the correct consumption actions. It is hoped that such food consumption actions will contribute to the sustainable supply of food.