Program Overview

Introduction to the Food Environment and Economics Course, Agricultural and Rural Management

The Food Environment and Economics Course, with a focus on Agricultural and Rural Management, is led by Professor Masaya Nakatsuka and Assistant Professor Keiji Ogawa. This course explores the various roles that agriculture and rural areas play, including food production, preservation of history and culture, and conservation of ecosystems.

Research Overview

In the face of globalization and a declining population, it is essential for agriculture and rural areas to achieve economically, environmentally, and socially balanced sustainable management. While large-scale and efficient agricultural management is crucial, it is equally important to maintain family-based agricultural management that coexists with local lifestyles. In rural areas, issues such as aging and depopulation are becoming more pronounced, and there is a growing interest among younger generations. The course investigates how diverse entities can collaborate to advance autonomy, manage regional resources, and create new businesses.

Research Themes

The current main research themes include:

• Promotion of rural entrepreneurship, new agricultural startups, and migration, as well as the utilization of external human resources for agricultural and rural talent development, and institutional design for these purposes.
• Strategic and sustainable agricultural management focusing on building relationships with stakeholders and complementary relationships with environmental conservation.
• The role and organizational management of cooperatives or farmer organizations (such as collective farming) in agriculture and rural areas.
• Management, succession, and creation of regional resources (such as agricultural land, water resources, crop rotation, food culture, and festivals).
• Relationships between cities and rural areas, and between producers and consumers, including direct sales, owner systems, farm restaurants, and Community-Supported Agriculture (CSA).
• Governance and management of autonomous organizations (such as community associations and Regional Management Organizations) and their support systems.

Faculty and Research Approach

The course is led by Professor Masaya Nakatsuka and Assistant Professor Keiji Ogawa, who conduct theoretical and empirical research using concepts and analytical methods from management science, sociology, and psychology. The aim is to educate students on sustainable agricultural management, food and agriculture-related industries, and the development of rural areas, focusing on efficiency, safety, and environmental considerations.

Institutional Context

The Food Environment and Economics Course is part of the Graduate School of Agricultural Science and the Faculty of Agriculture at Kobe University, located in Kobe, Hyogo, Japan. The university is committed to academic and research excellence, providing a comprehensive education in agricultural sciences and related fields.