| 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 | 01fy1002q | ||
| Instructor(s) | |||||
| 有江 力 [ARIE Tsutomu] | |||||
| Facility affiliation | Center for Infectious Disease Epidemiology and Prevention Research | 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 'Sciences on the table' as a title, analyze things and phenomena on the basis of science in the vicinity based on biology and chemistry. Each time, after consultation, set a theme, including practical experience, advance lectures with seminar, workshop system. Examples of thema, "Where are the vegetables we eat daily?" "What kind of quality is required for vegetables and fruits?" "Foods in which Maillard reaction is seen (miso, coffee, onion ,,,)" "Why does egg yolk get stained with a dishwasher?" "I make sake using the function of microorganisms" "Is agricultural products made with pesticides dangerous?" "Do we eat foods using genetically modified plants?" "Is vegetables looks delicious?" |
| 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)Ability to have interest in things and phenomena in the vicinity, understand them based on biology and chemistry, and capture and explain scientifically. Competency Development： Initiative and Autonomy, Leadership and Facilitation, Knowledge Creation, Presentation Skills, Mission-Oriented Research and Problem Solving, Academic Ethics As a viewpoint of the diploma policy, please refer to the following curriculum map of HPU (Three Policies). 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 Schedule (Thursday from 8:45 to 12:00) May 23rd Part 6 May 30th Part 7 June 6th Part 8 June 13th Part 9 June 20th Part 10 June 27th Part 11 July 4th Part 12 July 11th Part 13 July 18th Part 14 July 25th Part 15 |
| Prerequisites |
| In addition to 30 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. |
| Required Text(s) and Materials |
| Handouts and exercise materials are provided during the class |
| References |
|
・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 |
| Assessment/Grading |
| Marks are given based on worksheets collected at the end of each class. |
| Message from instructor(s) |
| Course keywords |
| Questioning mind, Autonomous learning |
| Office hours |
| It will be announced during the class. |
| Remarks 1 |
|
Part 8-9 Let's Scientifically Explain Things on an Accessible Table Let's explain scientifically based on biology and chemistry. 20 minutes per person. 15 minutes explanation, 5 minutes discussion. Anything may be used for the description. ・ Why bread is fluffy? ・ What are the weak points of the dishwasher? ・ Why are Suntory selling Pepsi, Kirin selling Kirin Lemon, Asahi selling Mitsuya Cider, and Sapporo selling Ribbon Citron? ・ Why is the aroma of coffee good? ・ Have you ever made onion soup? ・ Miso soup umami vs. meat sauce ・ The secret of hot spring eggs ・ Golden ratio of mayonnaise |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 2/19/2020 4:40:03 PM |