國立中興大學教學大綱

課程名稱	(中) 專題討論(一)(6421)
	(Eng.) Seminar (I)
開課單位	食生碩
課程類別	必修			學分	1	授課教師	蔡碩文
選課單位	食生碩 / 碩士班			授課使用語言	英文	英文/EMI	Y	開課學期	1122
課程簡述	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, and 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								課程含自主學習	N

課程與核心能力關聯配比(%)			課程目標之教學方法與評量方法
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.			專題探討/製作 討論 講授	書面報告 出席狀況 口頭報告
授課內容(單元名稱與內容、習作/每週授課、考試進度-共18週)
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 Individual Presentations on a selected scientific topic related to food science and biotechnology 8 第17週 Individual Presentations on a selected scientific topic related to food science and biotechnology 9 第18週 Course Conclusion
學習評量方式
Class participation (30%) Individual presentation (70%)
教科書＆參考書目(書名、作者、書局、代理商、說明)
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 material can be download through iLearning system
課程輔導時間
Office hour will be announced at the first lecture
聯合國全球永續發展目標
提供體驗課程：N

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更新日期 西元年/月/日：無	列印日期 西元年/月/日：2024 / 5 / 03
MyTB教科書訂購平台：http://www.mytb.com.tw/