UW Food Systems and the Environment in Northern Japan
From production to consumption, a global challenge is to develop effective food systems that ensure a safe, secure, sustainable, affordable, accessible and nutritious food supply for all. This innovative virtual field experience program offers students the opportunity to learn about Food Systems on a global scale and make comparisons between the northern island of Hokkaido, Japan and Wisconsin. Hokkaido offers diverse agro-ecosystems and is the largest agricultural production area in Japan.
During the virtual program, students will engage with the multi-faceted study of food systems through online lectures, discussions, group activities, virtual site visits and interviews, and will examine the similarities and differences between the landscapes and ecology of Japan and Wisconsin. Students will learn about leading sciences and technologies related to arable farming in a changing climate, as well as animal agriculture, food and crop sciences and dairy production systems. Virtual field trips to large animal operations, dairy production facilities, sake breweries and organizations such as Calbee, one of Japan’s largest food manufacturers, will directly link to lectures and discussions. Students will document their learning in regards to food production, processing, marketing or other aspects of Japanese’s agricultural systems with an emphasis on the question: “Why they do what they do?”
This program meets the Global Health Certificate’s Field Experience Requirement. It is led by Aurelie Rakotondrafara (Plant Pathology) and runs from August 20 – 29.
For more information about this program and to apply by April 16th, 2021, visit here.This article was posted in International Education & Study Abroad.