| 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～ | Semester | 1st | |
| Course type | 1st | Course code | 01fy100210 | ||
| Instructor(s) | |||||
| 宮本 潤基 [MIYAMOTO Junki] | |||||
| Facility affiliation | Institute of Global Innovation Research Organization for Promotion of Tenure-track System | Office | 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 Presentation and discussion about the functional foods |
| 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 understand the mechanisms of functional foods for our health. 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) 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 (lecture 1) Identity development and academic life: Challenges experienced in adolescence. (lecture 2) Differences between studying at high school and studying at university. Designing your academic life from broad perspectives, with a systematic approach and a questioning mind in taking lectures and studying abroad. 4. Our Initiative for Society (lecture 1) Our endeavors toward achieving a sustainable society. (lecture 2) TUAT Plastic 5R Campus-Reduce, Reuse, Recycle, Renewable, Research. Our teaching and research activities in finding the solutions and educating future generations. (lecture 3) Novel Coronavirus Infection: A challene from 未来疫学R (Mirai Ekigaku, literally Future Pathology) 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 7. Lecture about the functional foods 1 8. Lecture about the functional foods 2 9. Lecture about the functional foods 3 10. Presentation by students 1 11. Presentation by students 2 12. Presentation by students 3 13. Presentation by students 4 14. Presentation by students 5 15. Discussion and conclusions |
| 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 : Students must have their own PC (Powerpoint software will be provided by the university). |
| Required Text(s) and Materials |
|
Part I : Handouts and exercise materials are provided during the class Part II : Materials are provided if needed. |
| 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 : References are provided if needed. |
| Assessment/Grading |
|
Part I (25%)：Marks are given based on worksheets collected at the end of each class. The key point in evaluation is how one's own thoughts and perspectives are described in own words. Part II (75%) : Performance in lecture |
| Message from instructor(s) |
| Course keywords |
| Part I : Questioning mind, Autonomous learning, Research integrity Part II : functional foods, homeostasis |
| Office hours |
| Part I : It will be announced during the class; Part II : Questions can be asked after class, or please request an appointment by email. |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 1/28/2022 5:28:03 PM |