| 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. Training in reading, understanding, and presenting academic papers.
2. Training in organizational skills, eloquence, presentation skills, and quick wit.
|
| 1.Utilize and integrate the knowledge in control and deal with food safety, risk assessment and management, toxicology, and epidemiology |
| 2.Possess the abilities of professional training and doing research in food safety |
| 3.Cultivate the global vision in food safety |
| 4.Cultivate the capability of logic and independent thinking to solve the problems |
|
|
| Discussion |
| topic Discussion/Production |
|
| Oral Presentation |
| Attendance |
|
| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
Course introduction |
| Week 2 |
Seminar topic selection |
| Week 3 |
Scientific paper abstract writing-1 |
| Week 4 |
Scientific paper abstract writing-2 |
| Week 5 |
Venue host internship-1 |
| Week 6 |
Venue host internship-2 |
| Week 7 |
Presentation preparation and oral presentations-1 |
| Week 8 |
Presentation preparation and oral presentations-2 |
| Week 9 |
Presentation preparation and oral presentations-3 |
| Week 10 |
Presentation preparation and oral presentations-4 |
| Week 11 |
Presentation preparation and oral presentations-5 |
| Week 12 |
Presentation preparation and oral presentations-6 |
| Week 13 |
Presentation preparation and oral presentations-7 |
| Week 14 |
Question and answer session and comprehensive discussion-1 |
| Week 15 |
Question and answer session and comprehensive discussion-2 |
| Week 16 |
Question and answer session and comprehensive discussion-3 |
self-directed
learning |
02.Viewing multimedia materials related to industry and academia.
The self-directed learning for this course is to browse industry- and academically related multimedia materials about the seminar topic by students.
|
|
| Evaluation |
1. Presentation Scoring
2. Abstract Writing
3. Attendance and Questioning |
| Textbook & other References |
| Materials are collected from SCI journals related to food safety within the past three years. |
| Teaching Aids & Teacher's Website |
| Scientific papers |
| Office Hours |
| Monday to Wednesday 5 p.m. |
| Sustainable Development Goals, SDGs(Link URL) |
| 03.Good Health and Well-Being | include experience courses：N |
|