| Relevance of Course Objectives and Core Learning Outcomes(%) |
Teaching and Assessment Methods for Course Objectives |
| Course Objectives |
Competency Indicators |
Ratio(%) |
Teaching Methods |
Assessment Methods |
| This course will help students develop the skills to identify, read, and critically evaluate high-quality academic papers in food safety. Students will gain practical experience and learn how to confidently moderate discussions, present complex issues, manage time constraints, and respond to audience questions. |
| 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 |
|
|
| topic Discussion/Production |
| Discussion |
|
| Written Presentation |
| Attendance |
| Oral Presentation |
|
| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
Course Orientation |
| Week 2 |
Student Presentations and Discussion & Instructor Feedback |
| Week 3 |
Student Presentations and Discussion & Instructor Feedback |
| Week 4 |
Student Presentations and Discussion & Instructor Feedback |
| Week 5 |
Student Presentations and Discussion & Instructor Feedback |
| Week 6 |
Student Presentations and Discussion & Instructor Feedback |
| Week 7 |
Student Presentations and Discussion & Instructor Feedback |
| Week 8 |
Student Presentations and Discussion & Instructor Feedback |
| Week 9 |
Student Presentations and Discussion & Instructor Feedback |
| Week 10 |
Student Presentations and Discussion & Instructor Feedback |
| Week 11 |
Student Presentations and Discussion & Instructor Feedback |
| Week 12 |
Student Presentations and Discussion & Instructor Feedback |
| Week 13 |
Student Presentations and Discussion & Instructor Feedback |
| Week 14 |
Student Presentations and Discussion & Instructor Feedback |
| Week 15 |
Student Presentations and Discussion & Instructor Feedback |
| Week 16 |
Student Presentations and Discussion & Instructor Feedback |
self-directed
learning |
03.Preparing presentations or reports related to industry and academia.
|
|
| Evaluation |
This course is primarily evaluated on your oral presentation, with your grade determined by the average score from all instructors.
Your final grade will also be adjusted for attendance and any regulation violations (See the materials provided in the 1st week).
|
| Textbook & other References |
| Original article published in a high-quality SCI journal within three years. |
| Teaching Aids & Teacher's Website |
|
| Office Hours |
| W2 15:00-16:00 |
| Sustainable Development Goals, SDGs(Link URL) |
| 03.Good Health and Well-Being 04.Quality Education | include experience courses：N |
|