| Relevance of Course Objectives and Core Learning Outcomes(%) | 
Teaching and Assessment Methods for Course Objectives | 
| Course Objectives | 
Competency Indicators | 
Ratio(%) | 
Teaching Methods | 
Assessment Methods | 
| Students in this class will be trained the ability of oral presentation and organization. | 
| 1.Have knowledge and skill in food science and biotechnology | 
 
| 2.Understand the practice in food science and biotechnology | 
 
| 3.Cultivate the global vision in food science and biotechnology | 
 
| 4.Train the ability of logic thinking, communication, and cooperation | 
 
 
 | 
 | 
 | 
 | 
| Course Content and Homework/Schedule/Tests Schedule | 
| Week | 
Course Content | 
 
| Week 1 | 
Introduction and grouping | 
 
| Week 2 | 
Article search | 
 
| Week 3 | 
Article search | 
 
| Week 4 | 
Oral presentation | 
 
| Week 5 | 
Oral presentation | 
 
| Week 6 | 
Oral presentation | 
 
| Week 7 | 
Oral presentation | 
 
| Week 8 | 
Oral presentation | 
 
| Week 9 | 
Mid exam | 
 
| Week 10 | 
Oral presentation | 
 
| Week 11 | 
Oral presentation | 
 
| Week 12 | 
Oral presentation | 
 
| Week 13 | 
Oral presentation | 
 
| Week 14 | 
Oral presentation | 
 
| Week 15 | 
Oral presentation | 
 
| Week 16 | 
Oral presentation | 
 
| Week 17 | 
Oral presentation | 
 
| Week 18 | 
Final exam | 
 
 
 | 
| Evaluation | 
| Attendance (30%), Oral presentation (40%), report (30%) | 
| Textbook & other References | 
| Scientific articles from journals. | 
| Teaching Aids & Teacher's Website | 
  | 
| Office Hours | 
  | 
| Sustainable Development Goals, SDGs(Link URL) | 
| 09.Industry, Innovation and Infrastructure | include experience courses:N |  
 
 |