NCHU Course Outline
Course Name (中) 專題討論(二)(5155)
(Eng.) Seminar (II)
Offering Dept Department of Food Science and Biotechnology
Course Type Required Credits 1 Teacher LIU, YU-CHING
Department Department of Food Science and Biotechnology/Graduate Language English Semester 2025-SPRING
Course Description This course is designed to provide students with the opportunity to engage in discussions about various topics related to food science and biotechnology.
Through active participation and critical analysis of the selected topics, students will develop their abilities to communicate effectively, think critically, ane express their opinions and ideas in a constructive manner.This course is suitable for students who are interested in improving their communication skills and developing their critical thinking abilities.
Prerequisites
self-directed learning in the course N
Relevance of Course Objectives and Core Learning Outcomes(%) Teaching and Assessment Methods for Course Objectives
Course Objectives Competency Indicators Ratio(%) Teaching Methods Assessment Methods
Develop effective communication skills through presentations and discussions.
1.
2.
3.
4.
5.
20
10
10
10
50
Discussion
topic Discussion/Production
Lecturing
Oral Presentation
Written Presentation
Attendance
Course Content and Homework/Schedule/Tests Schedule
Week Course Content
Week 1 Introduction to seminar course
Week 2 Guidelines for selecting a scientific literature to share with your classmates
Week 3 How to read a scientific literature: the common structure of a scientific literature
Week 4 Instruction for preparing a abstract of your presenting topic
Week 5 Instructions for preparing professional slides to present a scientific topic
Week 6 Instructions to professional oral presentation of a scientific topic
Week 7 Introduction to discussion techniques and effective communication
Week 8 self-directed learning (reading, understanding, reorganization and prepare a professional presentation)
Week 9 Individual Presentations on a selected scientific topic related to food science and biotechnology 1
Week 10 Individual Presentations on a selected scientific topic related to food science and biotechnology 2
Week 11 Individual Presentations on a selected scientific topic related to food science and biotechnology 3
Week 12 Individual Presentations on a selected scientific topic related to food science and biotechnology 4
Week 13 Individual Presentations on a selected scientific topic related to food science and biotechnology 5
Week 14 Individual Presentations on a selected scientific topic related to food science and biotechnology 6
Week 15 Individual Presentations on a selected scientific topic related to food science and biotechnology 7
Week 16 Individual Presentations on a selected scientific topic related to food science and biotechnology 8
Week 17 Individual Presentations on a selected scientific topic related to food science and biotechnology 9
Week 18 Course Conclusion
Evaluation
Class participation (30%)
Individual presentation (70%)
Textbook & other References
Recent scientific literatures related to food science and biotechnology are recommended
Teaching Aids & Teacher's Website
Teaching material can be download through iLearning system
Office Hours
Office hour will be announced at first lecture
Sustainable Development Goals, SDGs
 include experience courses：N
Please respect the intellectual property rights and use the materials legally.Please repsect gender equality.
Update Date, year/month/day：None Printed Date, year/month/day：2025 / 1 / 22
The second-hand book website：http://www.myub.com.tw/