NCHU Course Outline

Course Name	(中) 專題討論(一)(5195)
	(Eng.) Seminar (I)
Offering Dept	Department of Food Science and Biotechnology
Course Type	Required	Credits	1	Teacher	TSAI,SHUO-WEN
Department	Department of Food Science and Biotechnology/Graduate	Language	English	Semester	2024-FALL
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, and 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.Utilize and integrate the knowledge in food science and biotechnology 2.Train the ability of doing research in food science and biotechnology 3.Understand the advanced practice in food science and biotechnology 4.Cultivate the global vision in food science and biotechnology 5.Have the capability of logic and independent thinking to solve the questions	30 10 20 20 20	topic Discussion/Production Exercises Discussion Lecturing	Written Presentation Attendance Oral Presentation Assignment
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 preparing 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 iLeaning system
Office Hours
Office hour will be announced at the first lecture
Sustainable Development Goals, SDGs(Link URL)
include experience courses：N

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Update Date, year/month/day：2024/09/01 12:50:31	Printed Date, year/month/day：2025 / 12 / 19
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