University Outline

Foundation of University : Spirit, Concept and Goal

The “food industry” is a broad-based industry that includes the production, processing, distribution and sale of food.
Through integrated study of “agriculture,” the foundation of the local economy, “food,” the basis of people’s health and “business” the generator of new food industries, our university trains world-leading “food generalists.”

Foundation Spirit

“Liberty, Diversity, Creativity”
On the basis of “liberty” underpinned by self-discipline, our university fosters “diversity” respectful of the views and behavior of others and “creativity” in which creative endeavor is constantly inspired by curiosity.


To train talented people who engage in constructive problem-solving on the basis of a scientific understanding of life, the environment and society and a comprehensive mastery of wide-ranging knowledge and technology relating to food and agriculture ; and to contribute to the development of local and international society by linking R&D directly to the real world.

Human Resource Development Policy

Based on our foundation spirit, we aim to develop human resources who possess a comprehensive mastery of wide-ranging knowledge and technology relating to food and agriculture, and are capable of creating new values and contributing to regional invigoration and the development of international society.

Three Policies of Food Industry Faculty

Our goal is to train people with combined abilities in science, technology and business who will go on to solve problems and generate industries for a new era in the field of food and agriculture. It is also to carry out R&D directly linked to the real world. We develop human resources capable of creating industries for changing times that positively incorporate innovative theories, technologies and thinking related to food and agriculture. On the basis of these considerations we have established three policies: “Admission Policy,” “Curriculum Policy” and “Diploma Policy” as set out below.

Admission Policy

Knowledge and Understanding

Those with high school graduation-equivalent language ability and basic math and science ability.

Thinking and Judgment

Those who are curious to get to grips with various subjects and capable of multilateral thinking and judgment.

Interests and Ambitions

Those who are attracted to the field of food and agriculture, and interested in learning and research to understand new theories, technologies and subjects.


Those who respect and seek a sympathetic understanding of different ways of thinking and behavior.

Skills and Expression

Those who can express their opinions clearly and cooperate with others in getting to grips with various subjects.

Curriculum Policy

The curriculum of the food industry faculty’s food industry department consists of a “common curriculum” in which students learn about food, agriculture and business in an integrated way
and a “course curriculum” in which they develop specialist understanding and practical ability in each of these areas. The goal is to acquire knowledge and technology related to food, agriculture and business by linking these areas organically.

(1)Common Curriculum

The common curriculum consists of three subject groups divided into liberal arts, foundation and common core subjects which are distributed through each year of study from admission to graduation.
Throughout the four years, students acquire a broad liberal arts culture as members of society, and the ability both to play an active role in the international community and to contribute to social development by creating new values through a comprehensive understanding of food, agriculture and business.

(2)Course Curriculum

The course curriculum consists of two subject groups divided into specialized foundation subjects and specialized subjects. These are distributed step-by-step during the course groupings from second year to fourth year.
The specialized foundation subject group consists of subjects designed to give students basic knowledge in the various specialist fields. The specialized subject group consists of lectures that enable students to acquire highly practical specialized knowledge, and experiments, field practice and exercises that enable them to gain a high level of practical skills. As a culmination of their specialized study, students work towards completing graduate research and obtaining a diploma.

The Curriculum Policy for each course is as set out below.

(1)Agri. Course

The agri. course includes two domains: “cultivation science” and “plant molecule science.”
To enable students to understand plants as a biological phenomenon and to acquire judgment skills based on scientific foundations and the ability to pursue agricultural possibilities, the “cultivation science” domain consists of subjects relating to biological phenomena, cultivation and the environment, while the “plant molecule science” domain consists of subjects related to plant physiology, environmental adaptation, heredity, breeding, disease, and pathogens at the molecular, genetic, individual and community levels.

(2)Business Course

The business course is divided into two domains: “food industry” and “management.”
To enable students to acquire a comprehensive understanding of the food chain, and the ability to pursue the possibilities of the food industry and agriculture based on market-oriented concepts, the “food industry” domain consists of subjects related to business and policies in the food industry and agriculture while the “management” domain consists of subjects relating to entrepreneurial activities including finance, accounting, business plans and marketing.

(3)Food Course

The food course is divided into two domains: “food science” and “food processing.”
To enable students to acquire an understanding of the tastiness and function of food, judgment skills based on scientific foundations and the ability to pursue the possibilities of food, the “food science” domain consists of subjects relating to the nutrition, function and components of food while the “food processing” domain consists of subjects relating to the preservation, use, manufacture and quality of food.

Diploma Policy

Knowledge and Understanding

Students gain specialized knowledge of food and agricultural products and grasp the meaning of the entire food chain including the production, processing and sale of these products. In this way they learn to understand the food industry as a growth industry.

Thinking and Judgment

Students are equipped to lead new business creation in the food industry on the basis of the specialized knowledge they have acquired and a sound grasp of market-oriented concepts.

Interests and Ambitions

Students take an interest in the Japanese and international social situation including food, agriculture, economics and environment and are eager because of this to solve issues and problems.


Students are capable of creating new values in food and agriculture and contributing to regional invigoration and social development.

Skills and Expression

Equipped with combined abilities in science, technology and business, students can explain their thinking and judgment processes logically, and lead the way to results by working on issues in cooperation with others.

Features of Food Industry Department

Training Program for Domestic and International “Food Generalists”

In this department from Years 1 to 4, students learn about all aspects of the food chain in the “Common Curriculum.” From Year 2 onward, they acquire specialist knowledge and technology in three courses: “Agri. Course,” “Food Course” and “Business Course.” Throughout the four years, students train as “food generalists” capable of playing an active part in Japan and on the international stage. They develop practical skills which will enable them to function in corporations and acquire English at a level that will allow them to share information about Japanese food all over the world.


【Point 1】Learning about the Food Chain (Years 1 – 4)

In this faculty, through integrated learning about “food,” “agriculture” and “business,” students acquire an understanding of the whole food chain which is essential for the future development of the food industry sector.
In addition to the four-year common curriculum devoted to understanding the food industry as a whole, followed by comprehensive education and research on “food” from Year 2 onward, students acquire specialized knowledge and technology in the three-course curriculum. Through lateral study of science, technology (applied) and business (economics and management), without being confined to a particular discipline, students are trained to become both “specialists” with a high level of specialization and “generalists” in the food industry sector.

【Point 2】 Three-course System (Years 2 – 4)

From Year 2, there are three separate courses: Agri., Business and Food, and students acquire specialized knowledge and technology in each field.
It is also possible to attend lecture subjects in other courses. Lateral study of the food industry in the Agri. Course x Business Course or Food Course x Agri. Course, etc., leads to new technology development and product creation.

Three Courses

【Point 3】 Collaborative lectures with other courses (Year 4)

In Year 4, students acquire the ability to create a food industry for a new era through their own research and collaborative lectures with other courses. In “Graduation Research Ⅰ・Ⅱ” they tackle research on a theme they themselves have decided with advice from the tutor in charge of each course.
In “Food Industry Practice Theory Ⅰ・Ⅱ,” a lecture subject unique to this university which brings together the study of “food,” “agriculture” and “business,” students acquire the skills of “generalists”in the food industry sector by combining the specialties of the various fields and collaborating and cooperating with students on other courses in activities such as preparing an actual business plan.

【Point 4】 Training people capable of playing an active part in a wide range of fields

We train human resources capable of playing an active part in every food-related field through integrated study of food, agriculture and business

Learning English

Through studying English continuously for four years, students acquire the English ability needed to develop Japan’s food industry through initiatives such as opening up overseas business.

General English I – IV

Using materials dealing with food cultures around the world as well as international issues, and questions used in the TOEIC exam, students aim to improve their reading and listening skills in English.

Overseas Study (optional)

Our university offers the opportunity to study overseas in Australia with its flourishing import-export food industry. In this unique program, unavailable elsewhere, students receive English lessons and attend specialized lectures at the University of Queensland, and have the chance to observe local food, agriculture and business sites and stay with Australian families.

English Presentation Practice I ・ II

Students acquire the skills to speak, discuss and make presentations both individually and in a group on themes such as “Japanese Food” and “Cultivation and Distribution of Farm Produce.”

Information for International Students

International Students School Fee Support System

The university supports learning through fee exemptions for international students.

International Students’ Student Payments (where students are eligible for type II fee payment reduction/exemption)

Student Payments Semester 1 Semester 2 Annual Total Exemption
1Year 1 fees 346,100 JPY 312,500 JPY 658,600 JPY 875,000 JPY exemption
(*including enrollment fees)
Year 2 and thereafter 371,100 JPY 337,500 JPY 708,600 JPY 675,000 JPY exemption
Total for 4 years 2,784,400 JPY 2,900,000 JPY exemption

* International students are exempt from paying enrollment fees.
* The type of fee exemption is decided on the basis of general criteria such as entrance examination results and need for learning support, etc..
* Annual student association fees and annual university supporters’ club fees are included.

Details about the international student fee exemption system may be obtained from the university’s entrance examination office.  (Tel:+81-254-28-9840)

International Students Entrance Examination

This exam is for non-Japanese nationals with Japanese language ability approximately equivalent to a pass in the Japanese Language Proficiency Test “JLPT” N3 or a score of 180 points in the Examination for Japanese University Admission “EJU.”
See details below.

International Students’ Entrance Examination

International Student Support

We provide extracurricular lessons to enable all international students to have fun learning Japanese, by organizing Japanese classes taught by Japanese teachers and an international table where they can talk in Japanese about the culture and language of their own country. Teachers also provide support to students in their daily lives by giving individual advice about matters such as living alone, school lessons and finding work.

International Exchange

Japanese students and international students also form small groups together to take part in activities such as foundation seminars and basic agricultural science practice. As well as making friends from many different countries, students also find out about different countries’ food culture which leads to new ideas.

Countries of Origin

  • PRC
  • Taiwan
  • South Korea
  • Indonesia
  • Nepal
  • Vietnam
  • Sri Lanka
  • Uzbekistan
  • Cameroon

International students who play an active part in the university


What they’re studying at the university

I am studying here because I wanted to learn about Japanese processing technology and make healthier, safer foods. While at the university I would like to obtain qualifications as a food hygiene controller and HACCP controller relating to food safety and preservation. After acquiring basic knowledge and skills my ambition is to return to Vietnam, my home country, to contribute to the development of its food industry.



Country of origin : Vietnam
Affiliation : Food Course

Monthly cash flow
Income Remittance and part-time work total 70,000 JPY
Expenditure Rent 20,000 JPY
Food, heat and light, etc. 25,000 JPY
Other 10,000 JPY


What they’re studying at the university

The natural scenery round about here is wonderful. I also love Niigata’s food. The sea is close and I enjoy eating Niigata seafood with koshihikari rice. All my teachers and friends are very nice and I can study and look forward to the future as I enjoy life in Niigata.



Country of origin : Vietnam
Affiliation: Food Course

Monthly cash flow
Income Remittance and part-time work 60,000 JPY
Expenditure Rent 16,600 JPY
Food, heat and light, etc. 25,000 JPY
Other 10,000 JPY


What they’re studying at the university

Agriculture flourishes in Indonesia, my homeland, and our staple is rice like Japan. In Indonesia, rice fields have been badly affected by various disasters and rice production isn’t stable. My dream is to study the production of rice that is less badly affected by disasters and global warming and to contribute to agriculture in my home country. To achieve that dream I am working hard at the university.



Country of origin : Indonesia
Affiliation : Agri Course

Monthly cash flow
Income Remittance and part-time work 60,000 JPY
Expenditure Rent 32,000 JPY
Food, heat and light, etc. 20,000 JPY
Other 8,000 JPY

Koi Li

What they’re studying at the university

As well as studying at the university I also enjoy spending time with teachers and friends, chatting and having meals with them. On days off I take part in events such as festivals, firework displays, and the tulip festival and in this way I get a feel for Japanese culture and learn more about it. Niigata student life is truly fulfilling every day.


Koi Li

Country of origin : PRC
Affiliation : Food Course

Monthly cash flow
Income Remittance and part-time work 65,000 JPY
Expenditure Rent 25,000 JPY
Food, heat and light, etc. 22,000 JPY
Other 14,500 JPY

Information about apartments

Contact : “Living Gallery” Shibata Branch for detailed information about apartments.

“Living Gallery” Shibata Branch