2026 Volume 57 Issue 1 Pages 11-18
This study aimed to examine current practices in food-related education at agricultural high schools through a nationwide survey. A questionnaire survey was conducted at 270 schools (responses from 124 schools), together with on-site investigations at 16 schools. The results showed that many schools also offer curricula centered on food manufacturing, enrollment in scientifically oriented subjects such as food chemistry and food microbiology varied depending on the availability of specialized teachers, with a significant association observed between these factors (p<0.001). In addition, insufficient subject expertise, concerns regarding safety management, and limited time for material development and experimental preparation were identified as major barriers to implementing food chemistry experiments. This evidence suggests that difficulties in food-related education, as part of technical education, are influenced by facilities and budgets, as well as human and organizational factors, including teacher expertise and sharing of teaching materials. Therefore, developing educational models applicable to schools lacking specialized teachers is essential.
