NCHU Course Outline
Course Name (中) 專題討論(三)(8151)
(Eng.) Seminar(III)
Offering Dept Department of Food Science and Biotechnology
Course Type Required Credits 1 Teacher GOW-CHIN YEN
Department Department of Food Science and BiotechnologyPh.D Language English Semester 2024-FALL
Course Description 本課程意旨在讓研究生於博一吸收本系相關領域之基礎知識與技術平台後,持續以英文口頭報告討論的方式,於博一期間研讀最先進文獻或報告自己擬從事的研究課題背景及實驗設計。由老師與學生進行小班制、高互動之討論式教學。
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.培養學生閱讀科學文獻的能力
2.具備良好解析及思辨達能力。
3.具英文發表論文之能力
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
30
20
10
10
30
Lecturing
Discussion
Assignment
Oral Presentation
Attendance
Written Presentation
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
口頭發表及發問情形 (老師及同學之分數各佔30%)
書面報告 (40%)
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 / 10 / 04
The second-hand book website:http://www.myub.com.tw/