| Relevance of Course Objectives and Core Learning Outcomes(%) |
Teaching and Assessment Methods for Course Objectives |
| Course Objectives |
Competency Indicators |
Ratio(%) |
Teaching Methods |
Assessment Methods |
| Improvement on the presentation skill at a higher degree level |
| 1.Utilize and integrate the knowledge in food science and biotechnology |
| 2.Train the advanced research/manage ability in food science and biotechnology |
| 3.Understand high-level practice in food science and biotechnology |
| 4.Equipped with global vision in food science and biotechnology |
| 5.Have the capability of creation, logic, and independent thinking to solve the questions |
|
|
|
| Attendance |
| Oral Presentation |
|
| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
Briefing and discussion |
| Week 2 |
Presentation I and discussion |
| Week 3 |
Presentation II and discussion |
| Week 4 |
Presentation III and discussion |
| Week 5 |
Presentation IV and discussion |
| Week 6 |
Presentation V and discussion |
| Week 7 |
Presentation VI and discussion |
| Week 8 |
Presentation VII and discussion |
| Week 9 |
Presentation VIII and discussion |
| Week 10 |
Presentation IX and discussion |
| Week 11 |
Presentation X and discussion |
| Week 12 |
Presentation XI and discussion |
| Week 13 |
Presentation XII and discussion |
| Week 14 |
Presentation XII and discussion |
| Week 15 |
Presentation XIII and discussion |
| Week 16 |
Presentation XIV and discussion
Presentation XV and discussion
Overall discussion on the performance of participant’s presentations |
self-directed
learning |
03.Preparing presentations or reports related to industry and academia.
|
|
| Evaluation |
| Performance on presentations and participation of discussion sections |
| Textbook & other References |
| Scientific papers |
| Teaching Aids & Teacher's Website |
| NIL |
| Office Hours |
| Wednesday afternoon, Friday afternoon |
| Sustainable Development Goals, SDGs(Link URL) |
| include experience courses：N |
|