Agricultural Sciences

This course concerns the modification of cultural practices to produce wine products in organic and biodynamic agriculture. It covers regulatory aspects and certification, the biological and physiological impact of organic and biodynamic viticultural practices, cultural aspects of the implementation of certification and conversion period, biodynamic principles, and specific viticultural practices. The course also discusses the economics of the organic, natural, and biodynamic wine market, and the economic impact of the conversion. Additional topics include vinification and conservation without sulfur dioxide, microorganisms in the context of organic wine production, ecology, and diversity. Finally, the course discusses regulations, practices, experiences, and constraints of organic agriculture. 

This course describes food production and preservation technologies that are relevant to the food industry. The course includes food production methods, traditional preservation processes, fluid flow, thermal preservation kinetics and methods (heating, cooling, freezing) as well as novel preservation technologies. Important processing principles (such as residence time, and heat transfer) and the consequences for products (shelf life and product quality) are discussed and quantified for various processes and products.

This course discusses the challenges of an increasing demand for meat, milk, and eggs produced in a manner that is environmentally sound and socioeconomically acceptable. It focusses on the production cycles of pig, cattle, and poultry production under Danish conditions. The course investigates the effects of management, housing, breeding, nutrition, productivity, health, animal ethics and welfare, resource consumption, and environmental impact of livestock production. It explores a range of different livestock production systems and works with the opportunities and challenges of implementing sustainable practices within them.

This course introduces the extent of the global agriculture and food production and its geographic location. Through a combination of lectures and exercises, the first part of the course identifies the factors that influence and adjust the global need for and production of food, as well as of the global trade with food. It then looks at the impact of different climatic and soil conditions on plant and livestock production in specific regions. In the project work, students go into detail in an individual area.

This is a laboratory and field-based course aimed at developing professional skills in plant identification and community classification. It focuses on identification of major plant families and regional ecosystems from South-east Queensland.

This course is primarily for horticulture students and students from relevant fields. It studies fundamental principles of plant propagation, including the biological basis of propagation, seed propagation, vegetative propagation, and tissue culture propagation.  The course also provides an introduction to techniques and selected case studies. Lab section is required; the lab work is designed to reinforce the lecture material by providing an opportunity to observe horticultural applications and their parts firsthand as well as to do experiments.

This course introduces issues and policies related to different agricultural sectors in Taiwan through field trips around campus and around Taipei.  The course introduces the departments within the NTU College of Bioresources and Agriculture, as well as affiliated institutions and research centers at other universities. The course also provides an overview of crop production in Taiwan, introducing government entities such as the Ministry of Agriculture and its affiliated sectors and other rural organizations. Course details for each week may need to be flexible based on actual conditions. Active participation in the class is encouraged. Please note that additional time for transportation on field trip days may be needed. 

This course provides research training for exchange students. Students work on a research project under the guidance of assigned faculty members. Through a full-time commitment, students improve their research skills by participating in the different phases of research, including development of research plans, proposals, data analysis, and presentation of research results. A pass/no pass grade is assigned based a progress report, self-evaluation, midterm report, presentation, and final report.

This course provides individual research training for students in the Junior Year Engineering Program through the experience of belonging to a specific laboratory at Tohoku University. Students are assigned to a laboratory with the consent of the faculty member in charge. They participate in various group activities, including seminars, for the purposes of training in research methods and developing teamwork skills. The specific topic studied depends on the instructor in charge of the laboratory to which each student is assigned. The methods of assessment vary with the student's project and laboratory instructor. Students submit an abstract concerning the results of their individual research each semester and present the results near the end of the program.