Japan

Project Details

  • UNICAM Projects Supervisors:             

           Prof. Giovanni Caprioli - School of Pharmacy (email: giovanni.caprioli@unicam.it) for RITSU

  • Partners Projects Supervisors:

           Prof. Masayoshi Ishida (email: m-ishida@fc.ritsumei.ac.jp) for RITSU

  • UNICAM Academic Coordinator: 

           Prof. Emanuele Tondi - Rector's Delegate for Internationalization (email: emanuele.tondi@unicam.it)

           Prof. Luciano Barboni - Rector's Delegate for Extra-EU Countries Programs (email: luciano.barboni@unicam.it)

  • UNICAM Administrative Coordinator:

           Dr. Sara Rossini - IRO (email: sara.rossini@unicam.it)

 

Totale Grant Awarded: € 19.915,00

Introduction

The collaboration of UNICAM with Japan is quite recent andconcentrated in 3 major areas: disaster management and recovery (including legislation support), food, and physics. This KA171 project will focus its attention on food, creating new partnerships with the specific aim of studying connections between nutrition and healthy ageing.

Ritsumeikan University (RITSU), established in 1869, is the n.1 Private University in Japan and currently counts more than 36000 students. RITSU has a strong international vocation with 7 overseas offices, 4500 international students, 3200 outbound students and has signed agreements with 470 HEIs and organisations from 69 different countries.  The collaboration is between the College of Gastronomy Management (CGM) of RITSU and the BSc in Gastronomic Sciences (GS) of UNICAM. The project is the ideal environment for increasing the internationalization of both HEIs. 

Reports and Pictures

- Incoming Staff Mobility for Teaching and Training, Prof. Ishida Masayoshi from RITSU to UNICAM
Professor Masayoshi Ishida and Ms. Sakiko Edelman from Ritsumeikan University took part in Tipicità, a gastronomic event in Fermo. Ishida spoke about the dialogue between traditional and academic knowledge and introduced the College of Gastronomy Management. He also presented aspects of Japanese food culture during a culinary event with Chef Hiroshi Kido, focusing on ingredients like daikon, dashi, and yuzu. At the University of Camerino, he discussed the “Diffuse University” model, while Ms. Edelman explained the faculty’s structure. The Japanese delegation also discovered traditional cuisine from the Marche region, including a cooking session in a trattoria that had survived the earthquake.

Click here to take a look at his report!