NCHU Course Outline

Course Name	(中) 專題討論(二)(5205)
	(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	2024-FALL
Course Description
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
	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	20 20 10 20 30
Course Content and Homework/Schedule/Tests Schedule
Week Course Content Week 1 Week 2 Week 3 Week 4 Week 5 Week 6 Week 7 Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15 Week 16 Week 17 Week 18
Evaluation
Textbook & other References
Teaching Aids & Teacher's Website
Office Hours
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：2024 / 11 / 21
The second-hand book website：http://www.myub.com.tw/