Course title
Food and Agricultural ScienceⅠ   [Food and Agricultural ScienceⅠ]
Course category   Requirement   Credit 1 
Department   Year   Semester 3rd 
Course type 3rd  Course code 18143
Instructor(s)
千年 篤, 大川 泰一郎, 鈴木 栄, 伴 琢也, 桂 圭佑, 山田 哲也, 金勝 一樹   [CHITOSE Atsushi, OKAWA Taiichiro, SUZUKI Sakae, BAN Takuya, KATSURA Keisuke, YAMADA Tetsuya, KANEKATSU Motoki]
Facility affiliation Faculty of Agriculture Office afjgxte/L1151  Email address

Course description
This course is one of a series of lectures that are intended to provide the sciences for agriculture and food production. It begins with the importance of agriculture in a human society. We study food production and agricultural science with focus on plant science in both basic and applied perspectives.
Expected Learning
Students are expected to deepen an understanding of basic and applied aspects in plant science.
Course schedule
#1: How we feed the ten billion? -Importance of food and agricultural science- (A. Chitose)
#2: Plant science for food and agricultural production 1. Horticultural crops and plant biotechnology, Plant factory tour (S. Suzuki) 
#3: Plant science for food and agricultural production 2. Crops for food, feed and bioenergy (T. Ookawa)
#4: Research field tour: Fruit farm (FM Fuchu) (T.Ban)
#5: Plant science for food and agricultural production 6. Crop production Technology (K. Katsura)

#6: Plant science for food and agricultural production 4. Molecular genetics (T. Yamada) 
#7: Plant science for food and agricultural production 5. Plant physiology and biochemistry (M. Kanekatu) 
Prerequisites
A student is required to take “Food and Agricultural Science II” subsequently on completion of this course.
In addition to 15-16 hours that students spend in the class, students are recommended to prepare for and revise the lectures, spending the standard amount of time as specified by the University and using the lecture handouts as well as the references specified below.
Required Text(s) and Materials
Text books and supplementary materials are introduced in the lecture.
References
C.C. Sheaffer and K.M.Moncada, Introduction to Agronomy ?Food, Crops, and Environment.
Assessment/Grading
In every class, a lecturer will give the following assignment (in principle): “Explain the following three technical terms within 3 lines, respectively.”
Grading will be based on the performance of participation in class (50%) and regular assignments (50%).
Message from instructor(s)
Course keywords
Office hours
Remarks 1
Please check the changes in the syllabus contents on the Google Classroom.
Remarks 2
Related URL
Lecture Language
English
Language Subject
Last update
2/10/2021 9:57:37 AM