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. 

Mobility activities - Reports and Pictures

- Incoming Staff Mobility for Teaching and Training

Prof. Ishida Masayoshi - Ritsumeikan University (RITSU)  → University of Camerino

Prof. Masayoshi Ishida and Ms. Sakiko Edelman from Ritsumeikan University visited the University of Camerino for a staff mobility focused on gastronomy, food culture and the exchange of academic and local knowledge. During their stay, they took part in Tipicità, the renowned food and wine event held in Fermo. Prof. Ishida contributed to the programme by exploring the relationship between traditional and academic knowledge and presenting Ritsumeikan University’s College of Gastronomy Management. Together with Chef Hiroshi Kido, he also introduced participants to Japanese food culture through a culinary event featuring traditional ingredients such as daikon, dashi and yuzu. At UNICAM, Prof. Ishida presented the “Diffuse University” model, while Ms. Edelman provided an overview of the structure and activities of their faculty, creating further opportunities for academic exchange and dialogue.

The mobility also offered the Japanese delegation the opportunity to discover the culinary heritage of the Marche region first-hand, including a cooking experience in a local trattoria that continued its activity despite the impact of the 2016 earthquake.

Want to know more about the experience? Read Prof. Ishida’s full mobility report.