Food Quality Design and Development Seminar1
| Numbering Code | G-AGR01 5AB22 SJ79 | Year/Term | 2022 ・ Year-round |
|---|---|---|---|
| Number of Credits | 4 | Course Type | Seminar |
| Target Year | Target Student | ||
| Language | Japanese | Day/Period | Tue.3・Wed.4 |
| Instructor name | MARUYAMA NOBUYUKI (Graduate School of Agriculture Professor) | ||
| Outline and Purpose of the Course | The purpose of the Seminar is for student to understand research trend in food quality design and the related-area and to develop skills in the oral presentation of scientific research. Students will read recent research papers, explain the research content and discuss with other seminar members. | ||
| Course Goals | Students will familiarize themselves with the most current experimental techniques and research developments in their areas of specialization, and acquire logical reasoning skills, which are essential for conducting scientific research. In addition, students will learn effective presentation skills such as the use of slides and outlines and public speaking skills to accurately communicate the knowledge they have acquired. | ||
| Schedule and Contents |
1. Presentations on research themes (First semester: sessions 1-3; sessions 13-15. Second semester: sessions 1-3; sessions 13-15. Urade, Maruyama, Masuda) Students will be asked to report on the background, objectives, methods, results, and observations pertaining to their research themes using outlines and slides. By gaining experience in Q&A sessions and discussions on their presentations, students will develop the skills needed to give presentations and lead discussions at conferences. 2. Introduction of academic papers (First semester: sessions 4-12. Second semester: sessions 4-12. Urade, Maruyama, Masuda) Each will individually select research papers written in English related to food quality science from international scholarly journals, read them thoroughly, and prepare an outline. The student will then give a presentation using prepared presentation materials, and hold a Q&A session with other students on his/her presentation. These tasks will provide the students with an opportunity to familiarize themselves with the current research developments in food quality science, research techniques and other relevant knowledge, and gain an in-depth understanding of the research styles employed by researchers at the forefront of the field. In addition, students will aim to further develop their research skills by examining and critiquing other scientific papers. |
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| Evaluation Methods and Policy | Evaluation will be based on active class participation and individual reports. | ||
| Course Requirements | Basic knowledge of biochemistry, molecular biology, and food chemistry is required. | ||
| Study outside of Class (preparation and review) |
Preview: study the content of your presentation and prepare slides and outlines. Read the presentation materials of other presenters distributed by email in advance. Review: Study the questions posed by other students concerning your presentation, and if anything is unclear, ask your instructor for clarification. |
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