| 週次 |
授課內容 |
| 第1週 |
Introduction to seminar course |
| 第2週 |
Guidelines for selecting a scientific literature to share with your classmates |
| 第3週 |
How to read a scientific literature: the common structure of a scientific literature |
| 第4週 |
Instruction for preparing a abstract of your presenting topic |
| 第5週 |
Instructions for preparing professional slides to present a scientific topic |
| 第6週 |
Instructions to professional oral presentation of a scientific topic |
| 第7週 |
Introduction to discussion techniques and effective communication |
| 第8週 |
Self-directed learning (reading, understanding, reorganization and preparing a professional presentation)
|
| 第9週 |
Individual presentations on a selected scientific topic related to food science and biotechnology 1 |
| 第10週 |
Individual presentations on a selected scientific topic related to food science and biotechnology 2 |
| 第11週 |
Individual presentations on a selected scientific topic related to food science and biotechnology 3 |
| 第12週 |
Individual presentations on a selected scientific topic related to food science and biotechnology 4 |
| 第13週 |
Individual presentations on a selected scientific topic related to food science and biotechnology 5 |
| 第14週 |
Individual presentations on a selected scientific topic related to food science and biotechnology 6 |
| 第15週 |
Individual presentations on a selected scientific topic related to food science and biotechnology 7 |
| 第16週 |
Course conclusion |
自主學習
內容 |
This is a one-credit course. Students are expected to engage in approximately two hours of self-directed learning, which allows for flexible exploration of topics broadly related to the course, without prescribed content or pacing. Upon completion, students should submit a reflective learning report via the iLearning system, summarizing their academic experience throughout the semester and offering a self-assessment of their strengths and areas for improvement. Submission in accordance with the stated guidelines is required to fulfill the self-directed learning component. |