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College of Gastronomy Management MENU Message Overview Education Features Fields of study Subjects Curriculum Partner Institutions Study abroad programs Faculty Career paths Contact Japanese Site MESSAGE Masayoshi ISHIDA Dean of College ofGastronomy Management In 2018, we launched the College of Gastronomy Management, marking the inception of Japan’s first educational institution for comprehensive study of food. While initially it was a new endeavor, we have since seen the emergence of various food-focused educational institutions, contributing to the growing recognition of this new academic field. Thanks to the passion and support of many people, the College of Gastronomy Management has evolved into a hub for knowledge exchange on various food-related topics, attracting many researchers and professionals from both Japan and abroad. What does it entail to delve into the study and research of food? Brillat Savarin's "Physiologie du goût" offers a clue to this inquiry. He elucidated gastronomy as an interdisciplinary field of study encompassing natural history, physics, chemistry, culinary arts, commerce, and economics. Viewing food through multifaceted lens emphasizes its intricate nature; its complexity is its very essence. Building upon this concept, the University of Gastronomic Sciences was founded in Italy. Here, expertise in food-related matters is imparted from a 360-degree, holistic perspective, encapsulating the comprehensive study under the term "Food Science". To embody the essence of "food science" within university education, the College of Gastronomy Management at Ritsumeikan University brings together the three disciplines of social sciences, natural sciences, and humanities. This interdisciplinary approach allows us to explore the multifaceted dimensions of food, going beyond traditional academic boundaries to gain a comprehensive understanding of food and contribute to the evolution of its studies. Recognizing that the study of food encompasses practical culinary skills, the College of Gastronomy Management has excellent facilities and equipment. These include a culinary arts laboratory with specialized specifications, a laboratory kitchen, and a full-size wood-fired oven generously provided to the faculty by the “Associazione Verace Pizza Napoletana”, headquartered in Naples. Committed to fostering an inclusive academic environment, we strive to create a space where students from diverse backgrounds—both domestic and international—can engage in meaningful interaction and mutual learning. As an integral member of the global network of food universities, our mission is to respect different cultures and values, grow together, and collaboratively shape the future of food. In conclusion, I am very much looking forward to embarking on this journey of cultivating new food knowledge together with you. Masayoshi ISHIDA Dean of College of Gastronomy Management Ritsumeikan University NEXTOVERVIEW LET'S SHARE Site Map Top Message Overview Education Features Fields of study Subjects Curriculum Partner Institutions Study abroad programs Faculty Career paths Contact Japanese Site Site Policy Privacy policy © Ritsumeikan Univ. All rights reserved. -->