| 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 | 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 |
| 4/22/2022 8:55:26 PM |