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 / 10 / 11
The second-hand book website:http://www.myub.com.tw/