| 國立中興大學教學大綱 |
| 課程名稱 (course name) |
(中) 專題討論(二)(7212) | ||||
| (Eng.) Seminar (II) | |||||
| 開課單位 (offering dept.) |
食生碩 | ||||
| 課程類別 (course type) |
必修 | 學分 (credits) |
1 | 授課教師 (teacher) |
謝昌衛 |
| 選課單位 (department) |
食生碩碩士班 | 授課語言 (language) |
英文 | 開課學期 (semester) |
1122 |
| 課程簡述 (course description) |
This course is designed to provide students with the opportunity to engage in discussions about various topics related to food science and biotechnology. Through active participation and critical analysis of the selected topics, students will develop their abilities to communicate effectively, think critically, ane express their opinions and ideas in a constructive manner.This course is suitable for students who are interested in improving their communication skills and developing their critical thinking abilities. | ||||
| 先修課程名稱 (prerequisites) |
專題討論(一) | ||||
| 課程與核心能力關聯配比(%) (relevance of course objectives and core learning outcomes(%)) |
課程目標之教學方法與評量方法 (teaching and assessment methods for course objectives) |
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| 課程目標 | 核心能力 | 配比(%) | 教學方法 | 評量方法 | ||||||||||||||||
| Develop effective communication skills through presentations and discussions. |
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| 授課內容(單元名稱與內容、習作/每週授課、考試進度-共18週) (course content and homework/tests schedule) |
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| Introduction to seminar course | ||||||||||||||||||||
| 學習評量方式 (evaluation) |
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| Class participation (30%) Individual presentation (70%) | ||||||||||||||||||||
| 教科書＆參考書目(書名、作者、書局、代理商、說明) (textbook & other references) |
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| Recent scientific literatures related to food science and biotechnology are recommended | ||||||||||||||||||||
| 課程教材（教師個人網址請列在本校內之網址） (teaching aids & teacher's website) |
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| Teaching material can be download through iLearning system | ||||||||||||||||||||
| 課程輔導時間 (office hours) |
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| Office hour will be announced at first lecture | ||||||||||||||||||||
| 請尊重智慧財產權及性別平等意識，不得非法影印他人著作。 | 列印日期：2024 年 5 月 06 日 |