| Course Name |
(中) 食品產業專題(6451) |
| (Eng.) Seminar on Food Industry |
| Offering Dept |
Graduate Institute of Bio-Industry Management |
| Course Type |
Elective |
Credits |
3 |
Teacher |
YANG SHANG-HO |
| Department |
Graduate Institute of Bio-Industry Management/Graduate |
Language |
English |
Semester |
2026-SPRING |
| Course Description |
The food industry has been highly developed because consumers increasingly demand variety, benefits, and value. Everyone needs food to sustain their lives and health, so the food industry not only focuses on demand but also on production methods, agricultural environments, and even animal treatment. This course will emphasize understanding the food industry and will further discuss relevant literature. This course will lead students to read more papers, discuss the relevant literature efficiently, and cite papers in their writing.
This semester is unique, since Professor Yang received a grant that he will bring 10-12 Taiwanese students to visit Michigan State University for learning Agricultural Extension system in the U.S. from April 25 to May 2. The seats are limited; if you are interested, please fill out the link at below. (This opportunity is not related to this course, but it will be an extra learning for students. Further, flight tickets, hotel, and transportation from the airport to MSU are covered.
Please fill out your application at below link by March 6:
https://forms.gle/bRXUDNZkdoS3cwGY6 |
| Prerequisites |
|
self-directed learning in the course |
Y |
| Relevance of Course Objectives and Core Learning Outcomes(%) |
Teaching and Assessment Methods for Course Objectives |
| Course Objectives |
Competency Indicators |
Ratio(%) |
Teaching Methods |
Assessment Methods |
1. Cultivate students’ professional competencies in the food industry.
2. Strengthen students’ abilities in problem analysis and logical reasoning within the food industry.
3. Based on the weekly course themes, both the instructor and students contribute relevant academic literature for discussion. |
|
|
| Discussion |
| Lecturing |
| Visit |
|
| Assignment |
| Written Presentation |
| Oral Presentation |
| Attendance |
|
| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
2/27 National Holiday
Course Introduction will be provided in week 2. |
| Week 2 |
3/6 Local food and consumption behavior |
| Week 3 |
3/13 Eating behavior and consumption behavior |
| Week 4 |
3/20 Living style and food consumption behavior |
| Week 5 |
3/27 Supermarket channels and consumer behavior |
| Week 6 |
4/3 National Holiday
Self-directed learning: Conventional market channels and consumer behavior |
| Week 7 |
4/10 Food retailing channels and food industry |
| Week 8 |
4/17 Eat out and consumer behavior |
| Week 9 |
4/24 Staple food and global grain markets |
| Week 10 |
5/1 National Holiday
Self-directed learning: Food safety concern and consumer behavior |
| Week 11 |
5/8 mid-term report |
| Week 12 |
5/15 Agri-food market channels and consumer behavior |
| Week 13 |
5/22 The influence of food waste consciousness and circular economics |
| Week 14 |
5/29 Organic food and consumer behavior |
| Week 15 |
6/5 High nutrition and health protected food and consumer behavior |
| Week 16 |
6/12 Final Report |
self-directed
learning |
03.Preparing presentations or reports related to industry and academia.
06.Participation in field trips and outdoor instructional activities at other NCHU campuses or branches, including experimental forests or test sites.
|
|
| Evaluation |
| Discussion (25%)； Assignment (15%)； Reports (40%)； Attendance (20%) |
| Textbook & other References |
| SSCI and SCI journals |
| Teaching Aids & Teacher's Website |
| None |
| Office Hours |
| Send E-mail before you come (bruce.yang@nchu.edu.tw) |
| Sustainable Development Goals, SDGs(Link URL) |
| 02.Zero Hunger 03.Good Health and Well-Being 09.Industry, Innovation and Infrastructure 11.Sustainable Cities and Communities 12.Responsible Consumption | include experience courses：N |
|