Under the supervision of Kundo Koyama, 20 elite instructors leading the culinary field have been appointed. Introducing the Bachelor of Arts in Food Culture Design, the nation's only fully online degree program for studying food.
Kyoto University of the Arts, operated by the Uchiyama Gakuen educational institution, will launch the Bachelor of Arts in Food Culture Design (official name: Department of Design, School of Arts, Distance Learning Program, Food Culture Design Course) in Spring 2024. This fully online program will explore food as a form of cultural art, fostering individuals who can shape the future of food culture through a broad knowledge base and refined sensibility.
The course faculty comprises 20 leading professionals from diverse fields within the culinary world, including Hitoshi Sotomura, a proponent of open innovation in Japan's food industry; Shinichi Ishikawa, a foremost figure in molecular gastronomy; Fumiko Kono, a renowned chef and food producer who has worked in Paris and New York; Minori Okaneya, an explorer of global kitchens; Takeshi Kadokami, a pioneer in food criticism; and Haruna Nakayama, who designs food experiences as a communication tool.
The program is overseen by Kundo Koyama, Vice President of Kyoto University of the Arts, who has produced numerous food-related projects such as the RED U-35 young chefs competition and the food pavilion for Expo 2025 Osaka, Kansai, and also serves as the proprietor of the Kyoto restaurant Shimogamo Saryo.
With a practical curriculum focusing on food's connection to 'life,' 'business,' and 'experience,' this course offers profound learning opportunities not only for those aspiring to a career in food but also for individuals who wish to cherish and enjoy their daily meals.
An online introductory event will be held on Saturday, November 11, 2023.
Kyoto University of the Arts, Distance Learning Program: Food Culture Design Course
https://tenohira.kyoto-art.ac.jp/foodculturedesign/
Twenty Elite Instructors Leading the Culinary Field Appointed
Haruna Nakayama: Food Design & Art, Food Culture Studies / Specially Appointed Lecturer, Kyoto University of the Arts
Shinichi Ishikawa: Taste Research, Molecular Gastronomy / Professor, School of Food and Agricultural Sciences, Miyagi University
Tomoki Orui: Editing and Dissemination of Regional Value / President and CEO, ONESTORY Inc.
Akiko Okada: Food x Technology x Liberal Arts / Insight Specialist
Minori Okaneya: Global Home Cooking, Food Culture Exploration / World Kitchen Explorer
Takeshi Kadokami: Food Curation / Food Columnist, Editorial Advisor for 'Amakara Techo'
Toru Genka: Philosophy of Mind, Aesthetics / Ph.D. (Philosophy), Lecturer, Graduate School of Social and Cultural Studies, Kyushu University
Fumiko Kono: Food Production Supervision / Private Chef, Food Producer
Yukako Saito: Food Culture Program Design / Representative Director, GEN Japan Inc.
Yoichiro Sato: Food Culture Studies / Director, Fujinokuni Earth History Museum
Takao Takagi: History of Modern Crafts / Owner, Kogeifuko Gallery
Kosuke Nagata: Contemporary Art / Artist
Tomoko Nielsen Kitamura: Foodscapes / Cultural Translator
Hitoshi Sotomura: New Business Development, Food Tech / Founder, Food Tech Studio - Bites!
Ryo Hayashizaki: Startup Investment, New Business Development, Food Tech / Director of Portfolio Growth, Scrum Ventures
Tomomi Honda: Culinary Science, Food Literacy Education / Lecturer, Department of Food Creation Science, Faculty of Food and Nutrition Sciences, Mukogawa Women's University
Takaki Mizuno: Taste Research / Representative, Japan Association of Taste
Takashi Morieda: Food Culture Research / Photographer, Writer, Food Culture Researcher
Noriko Yuza: Food from the Perspective of Geography and Folklore / Professor, Faculty of Human Environment, Hosei University
(In no particular order)
Left: From the Food Culture Design Course presentation / Right: Food Culture Design Course logo
Kyoto University of the Arts, Distance Learning Program
https://tenohira.kyoto-art.ac.jp/foodculturedesign/