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 |
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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 |
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Evaluation |
Attendance (30%), Oral presentation (40%), report (30%) |
Textbook & other References |
Scientific articles from journals. |
Teaching Aids & Teacher's Website |
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Office Hours |
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Sustainable Development Goals, SDGs |
09.Industry, Innovation and Infrastructure | include experience courses:N |
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