{"created":"2023-05-15T14:48:59.240184+00:00","id":274,"links":{},"metadata":{"_buckets":{"deposit":"c4a37c74-a7c7-4c7d-8876-ecf44c6c7ed9"},"_deposit":{"created_by":8,"id":"274","owners":[8],"pid":{"revision_id":0,"type":"depid","value":"274"},"status":"published"},"_oai":{"id":"oai:njc.repo.nii.ac.jp:00000274","sets":["1:30"]},"author_link":["704","705","706","707"],"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"92","bibliographicPageStart":"87","bibliographicVolumeNumber":"34","bibliographic_titles":[{"bibliographic_title":"研究紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"The bulletin of Nagasaki Junior College","bibliographic_titleLang":"en"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"長崎短期大学製菓コースでは、平成25年度より長崎県の特産品を使用した商品開発活動を続けている。例年、食を通して地域の方と交流する活動の1つである。令和2年度は新型コロナウイルス感染症蔓延により4月よりオンライン・オンデマンド授業が開始され、学生の学びの活動は製薬を受けることになった。更に他者との非接触、そして他者との飲食を控えることが重要な感染防止対策である新型コロナウイルス感染症は、この活動に大きな影響を与えた。　商品開発活動は、1年次の基本的な専門知識・技術の習得、2年次の菓子製造に関する学習体験をもとに、自己のキャリアを主体的にデザインする能力を習得し、製菓衛生師として将来へとつながる糧となるようキャップストーン科目に設定されている。感染者が増加していく中、キャップストーン科目として商品考案から試作、プレゼンテーションを経て、お客様へ商品を提供した活動内容を記録したものである。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"長崎短期大学","subitem_publisher_language":"ja"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10412001","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1340-4571","subitem_source_identifier_type":"ISSN"}]},"item_2_text_24":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Product development activities using ingredients from Nagasaki Prefecture One of the activities of the Nagasaki Junior College Confectionery Course is to interact with the local community through food.However,the spread of the novel coronavirus infection in 2020 caused online ondemand classes to begin in April,restricting students’learning activities.The novel coronavirus infection had a significant impact on learning activities as contactless interaction and social distancing,which resulted in refraining from eating and drinking with others, became important infection prevention measures.This article is a record of the content of the activities that occurred as a capstone subject,ranging from product conception,prototyping,and presentation to the distribution of products to customers amidst the increase in the number of infected patients."}]},"item_2_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"平田, 安喜子","creatorNameLang":"ja"},{"creatorName":"HIRATA, Akiko","creatorNameLang":"en"},{"creatorName":"ﾋﾗﾀ, ｱｷｺ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"市瀬, 尚子","creatorNameLang":"ja"},{"creatorName":"ICHISE, Naoko","creatorNameLang":"en"},{"creatorName":"ｲﾁｾ, ﾅｵｺ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"nameIdentifiers":[{}]},{"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-09-29"}],"displaytype":"detail","filename":"NJCR3411.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"NJCR3411.pdf","url":"https://njc.repo.nii.ac.jp/record/274/files/NJCR3411.pdf"},"version_id":"5c5a0623-16f3-40a2-b24d-e944f81cb491"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"商品開発"},{"subitem_subject":"地産地消"},{"subitem_subject":"学生"},{"subitem_subject":"product development"},{"subitem_subject":"local production for local consumption"},{"subitem_subject":"students"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper"}]},"item_title":"長崎県の食材を使用した商品開発活動","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"長崎県の食材を使用した商品開発活動"},{"subitem_title":"Product development activities using ingredients from Nagasaki Prefecture"}]},"item_type_id":"2","owner":"8","path":["30"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2022-09-29"},"publish_date":"2022-09-29","publish_status":"0","recid":"274","relation_version_is_last":true,"title":["長崎県の食材を使用した商品開発活動"],"weko_creator_id":"8","weko_shared_id":-1},"updated":"2023-06-22T02:20:29.615639+00:00"}