透過平常實驗課學習的知識與技巧，由學生自行探討有關食科系五大組別 (食品加工、食品微生物、食品分析、食品化學、生物化學)相關的原理並設計相關實驗，在暑假時舉辦食科夏令營，實際教導高中生操作課程中所設計的實驗，使高中生能更輕易的實際操作，同時學習相關食品科學知識也使修課的學生能更加瞭解如何設計實驗，由平常教授引導學生思考問題轉而培養學生自發性思考、主動與組員討論、解決問題。Through the knowledge and skills of normal experiment courses, students will explore the five major groups of food departments by themselves. (food processing, food microbiology, food analysis, food chemistry, biochemistry) related principles and design relevant experiences. During the summer vacation, the summer school department will be held to effectively teach high school students the experience designed in the operation course, so that high school students can make it more Easy practical operation, and learning related food science knowledge also enables students to understand more about how to design practical experiments. The usual professors guide students to think about problems and cultivate students to think about them by themselves, actively discuss with members, and solve problems.
自編講義
Self-edited lecture
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席出席 Attend |
15 | |
| 小組書面報告小組書面報告 Group of letter reports |
30 | |
| 小組實作成果小組實作成果 Group of practical results |
20 | |
| 個人書面報告個人書面報告 Personal letter report |
15 |
