UNIVERSITY OF SHIZUOKA GUIDE 2020-2021
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Mukago yokan (white azuki-bean jelly of Japanese yam bulbils)Since 2019, the University has implemented the Program to Promote Innovations in Healthy Eating. This program consists of 3 main eorts, the rst of which is a Health-related Data Repository and Living Lab. The repository and lab was funded by a subsidy from Shizuoka Prefecture to promote the health food industry. The University created this facility to assist with eorts to re-examine the lifestyles of the prefecture’s residents in terms of their health, diet, etc., and residents are actively involved in those eorts. The repository and lab collects data on the health of residents, it has created a framework to individually advise residents on diet and health, it recruits participants for various validation studies conducted by companies and research institutions, it helps to create new industries, and it is also helping the public to lead long and healthy lives. The University of Shizuoka is comprehensively promoting eorts to contribute to the community and eorts to collaborate with industry and government. On April 1, 2019, the University created the Organization to Promote Innovation in the Shadow of Mt. Fuji in order to foster promising personnel through education and training in conjunction with the local community and to help the local community to grow by apprising the community of the results of academic research. Deliberations are conducted by the Committee to Contribute to the Community and to Collaborate with Industry and Government, which is chaired by the President of the University. The Mirai Education and Training Center “in the shadow of Mt. Fuji” implements projects to contribute to the community. The Headquarters to Promote Collaboration between Industry and Academia implements projects involving collaboration with industry and government. The creation of this new organization has further promoted interdisciplinary research in the humanities and sciences within the university as a whole, it has fostered personnel who can apprise the community of the results of research and training, and it has promoted eorts to contribute to the community and eorts to collaborate with industry and government. Since 2019Innovationthe rst of wrepository apromote thassist withresidentsininvolved inhealth ofrresidentsostudies concreate newhealthy liveThe University of Shizuoka is comprehensivelypromoting eortsto contribute togovernment. OnApril 1, 2019, the University created the Organization to Prompromisingpersonnel through education and trainingin conjunction with the locapprising the community of the results of academic research. DeliberationCommunity and to Collaborate with Industry and Government, which is chairedTraining Center “in the shadow of Mt. Fuji” implements projects to contribute to tbetweenIndustryandAcademiaimplementsprojectsinvolvingcollaborationContributing to the community and collaborating with industry and government Although Shizuoka Prefecture is facing local problems such as a rapidly aging population, the departure of younger people, and a decline in local industry, one of its advantages is that its citizens lead the nation in leading “a long and healthy life.” As the highest educational institution in Shizuoka Prefecture, the University is promoting the systemization of “longevity and health science,” a new discipline combining pharmaceutical sciences and food and nutritional sciences through Ministry of Education, Culture, Sports, Science, and Technology programs such as the 21st century Center of Excellence (COE) program and the Global COE Program. The University has also created a center for research on a long and healthy life. In 2014, the Ministry of Education, Culture, Sports, Science, and Technology’s Community-building on Campus (CBC) Program adopted the University’s program for A Site to Foster Personnel to Oversee Physical, Mental, and Public Health in the Shadow of Mt. Fuji. The CBC Program coordinates with local municipalities and it helps universities as a whole to engage in community-oriented education and research and to contribute to the community. The University is the only university in Shizuoka Prefecture selected to participate in that program. Research activitiesAgriculture and sheries developed early on in Shizuoka as a result of its temperate climate and rich natural surroundings. Tea cultivation is accounts for about 40 percent of all tea produced in Japan. The University of Shizuoka continues to conduct a university-wide range of studies on tea, covering such topics as the functional properties of tea, its potential to slow aging and prevent illness, and topics such sales strategies and product development.

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