| Course title | |||||
| 農学基礎ゼミ [Basic Seminar of Agricultural Science] | |||||
| Course category | Liberal Arts and Fundamental Studies | Requirement | Credit | 2 | |
| Department | Year | 1～1 | Semester | 1st | |
| Course type | 1st | Course code | 01fy1002l | ||
| Instructor(s) | |||||
| 三浦 豊 [MIURA Yutaka] | |||||
| Facility affiliation | Faculty of Agriculture | Office | 3-211 | Email address | |
| Course description |
|
This course aims to develop minds for knowledge creation and autonomous learning, and is designed as an introductory course for the Liberal Arts and Fundamental Studies. Students will experience different styles of lectures and classes depending on the contents. It consists of two parts. Part I : Common Introductory Program In this program that is common to all first-year students, students will learn about our university and think how they would pursue their academic life here. The university history and TUAT principals are described as well as our research activities, with the aim of encouraging students to engage in university study and to understanding the importance of designing their individual university life. Part II : Faculty-Specific Program Food is indispensable for our daily life. Recently, much attensions are paid to food functions. However, some food functions are not based on scientific evidences. In this lecture, students are requested to pick up one or two food functions and to collect scientific evidences for these food functions. They are requested to present their investigation results. |
| Expected Learning |
|
1) To understand the autonomous learning in the University, and be able to design individual's academic life at University from broad perspectives. 2) To obatain the scientific thinking manner thorugh their activities. Competency Development： Initiative and Autonomy, Leadership and Facilitation, Knowledge Creation, Presentation Skills, Mission-Oriented Research and Problem Solving, Academic Ethics |
| Course schedule |
|
Part I : Common Introductory Program 1. About the University (I) Brief history of the University. Talks from the President, the Dean of the Faculty of Agriculture, and the Dean of the Faculty of Engineering. 2. About the University (II) Talks from the Heads of the Departments. 3. Studying at the University Differences between studying at high school and studying at university. Designing your academic life at the University from broad perspectives. Questioning minds that lead you to the depth of academic study and research 4. Energy-saving and Safety in university life Global warming and emission of green house gas. Our effort in reducing CO2 emission. Risk management in laboratories. Your action to ensure own and others' safety. Risks of harmful chemicals and proper ways of their disposal. 5. Research ethics Code of conduct for research integrity, and scientific misconducts. Falsification, fabrication, and plagiarism are discussed. Part II : Faculty-Specific Program 6. Introduction The outline of the latter part will be explained. 7. Selection of the theme 1 Students will be requested to select some foods and their functions and explain the reason why they pick them up. 8. Selection of the theme 2 Students will be requested to select some foods and their functions and explain the reason why they pick them up. 9. To find scientific evidences 1 Students will be requested to find the scientific evidences for their theme and examine them. 10. To find scientific evidences 2 Students will be requested to find the scientific evidences for their theme and examine them. 11. Preparation of the presentation 1 Students will prepare for their presentation and the lecturer will help them. 12.Preparation of the presentation 2 Students will prepare for their presentation and the lecturer will help them. 13. Presentation part 1 The half of students present their results. 14. Presentation part 2 The latter half of students present their results. 15. Review |
| Prerequisites |
|
Part I : In addition to 10 hours you spend in the class, you are recommended to review the classes spending the standard amount of time as specified by the University for each class, to plan out the courses to take and design how you would pursue your academic activities ahead. Part II :In addition to 10 hours you spend in the class, you are recommended to review the classes spending the standard amount of time as specified by the University for each class, to search, find, examine and undrstand their theme. |
| Required Text(s) and Materials |
|
Part I : Handouts and exercise materials are provided during the class Part II : To be announced. |
| References |
|
Part I : ・アカデミック・スキルズ 大学生のための知的技法入門 （慶應義塾大学出版会） 佐藤望(編著)、湯川武、横山千晶、近藤明彦 ・思考を鍛える大学の学び入門ー論理的な考え方・書き方からキャリアデザインまで（慶應義塾大学出版会）井下千以子 Part II : To be announced |
| Assessment/Grading |
|
Part I (25%)： Marks are given based on worksheets collected at the end of each class. Part II (75%)：Your presentation will be reviewed. |
| Message from instructor(s) |
| Course keywords |
| Part I : Questioning mind, Autonomous learning Part II : Food functions, scientific evidence |
| Office hours |
| Part I : It will be announced during the class. Part II : To be announced |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 2/19/2020 3:42:34 PM |