| 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
Oral presentation
Final exam |
self-directed learning |
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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 |
|
| Sustainable Development Goals, SDGs(Link URL) |
| 09.Industry, Innovation and Infrastructure | include experience courses:N |
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