| 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 | 01fy1002m | ||
| Instructor(s) | |||||
| 好田 正 [YOSHIDA Tadashi] | |||||
| 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 Students will learn about problems regarding food. The aim of this program is to improve your ability for discussion and problem solving ability through discussing the problems from the point of view of science. |
| 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 get interested in the problems regarding food, and to understand importance and difficulties for solving them. Competency Development： Initiative and Autonomy, Leadership and Facilitation, Knowledge Creation, Presentation Skills, Mission-Oriented Research and Problem Solving, Academic Ethics Corresponding criteria in the Diploma policy: See the curriculum maps. https://www.tuat.ac.jp/campuslife_career/campuslife/policy/ |
| 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 and assignment of the presenters (2 presenters for each lecture) 7. How to prepare the presentation 8. Discussing ploblems regarding food (1) 9. Discussing ploblems regarding food (2) 10. Discussing ploblems regarding food (3) 11. Discussing ploblems regarding food (4) 12. Experiencing changes of food ingredients during cooking (1) 13. Experiencing changes of food ingredients during cooking (2) 14. Experiencing changes of food ingredients during cooking (3) 15. Experiencing changes of food ingredients during cooking (4) |
| 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 the lectures in the class, you are recommended to prepare your presentation using the standard amount of time as specified by the university for each class. |
| Required Text(s) and Materials |
|
Part I : Handouts and exercise materials are provided during the class Part II : You are recommended to find references regarding the topic you selected for the presentation. |
| 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 : ・食品安全の制度と科学 （同文書院） 清水俊雄 ・料理の科学 （楽工社） ロバート・ウォルク など |
| Assessment/Grading |
|
Part I (25%)： Marks are given based on worksheets collected at the end of each class. Part II (75%)： Marks are given based on presentations, discussion, and a report. |
| Message from instructor(s) |
| You are reccomended to participate the discussions actively. |
| Course keywords |
| Part I : Questioning mind, Autonomous learning Part II : Food, Safety, Security, Processing, Cooking, Science, Chemistry |
| Office hours |
| Part I : It will be announced during the class. Part II : Lunch time (Take an appointment by E-mail) |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 3/7/2019 2:04:24 PM |