2051 - 營隊結合食品科學課程之創新與實作
Innovation and Practical Implementation in Combining Camps with Food Science Curriculum
教育目標 Course Target
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 learned in ordinary experimental classes, students will explore on their own the five major groups of the Department of Food Science (Food Processing, Food Microbiology, Food Analysis, Food Chemistry, Biochemistry) related principles and design related experiments. Food science summer camps are held during the summer vacation to actually teach high school students to operate the experiments designed in the course, so that high school students can operate more easily. At the same time, learning relevant food science knowledge also enables students taking the course to better understand how to design experiments. Instead of ordinary professors guiding students to think about problems, students are trained to think spontaneously, actively discuss with group members, and solve problems.
參考書目 Reference Books
自編講義
Self-compiled handouts
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
出席 Attend |
15 | |
|
小組書面報告 written report of the group |
30 | |
|
小組實作成果 Group implementation results |
20 | |
|
個人書面報告 personal written report |
15 |
授課大綱 Course Plan
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Click the link below to view the detailed course plan
相似課程 Related Courses
無相似課程 No related courses found
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2051
- 學分 Credit: 0-1
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上課時間 Course Time:Wednesday/9,Thursday/9[食加廠會議室]
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授課教師 Teacher:陳永如
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修課班級 Class:食科系3,4(農學院開)
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選課備註 Memo:學生自主學分課程，密集授課，上課時間：第1、2、4、6、9、10、12、14、16、17及18週。人工加選
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