Agricultural Sciences

The course analyzes the characteristics of a regenerative food system from a theoretical-practical approach. It includes practical work experience in an urban garden accompanied by guided reflections on the contemplation of nature, ecological processes associated with gardening, and identifying issues with cultivation methods in conventional agriculture. Topics include: food systems; food production; distribution and manufacturing; consumption and waste.

This course critically explores the diversity of solutions being offered to secure a sustainable and future-proof food system. Starting with the EAT-lancet report as the epitome of contemporary discourse regarding food systems, week by week the course dives deeper and explores some of the most pressing questions food system thinkers are asking themselves. Each week focuses on a different question and begins with a lecture on theory, followed by a case study from the Global Network of Lighthouse farms, and/or a virtual excursion to meet relevant actors in the field, whether that be farmers, processors, distributors, decision-makers, or consumers. The week closes each subject with time to discuss the readings, ask questions, and reflect on the lessons learned in preparation for the final exam. Each week students work together to develop a plan to bridge the "think-do gap" in a case study of their choice by designing a bold vision for a more sustainable food system.

This course introduces the general situation of the tea industry in Taiwan. The course also addresses the history and production of tea; tea drinking, and the relationship between tea drinking and human health. 

This course provides an introduction of the Taiwan tea production industry. Topics include breeding and varieties of tea, tea tree and the soil, cultivation of tea, conservation of water and soil, machine of tea cultivation, and also outline of tea manufacturing. Introduction of Taiwan specific tea, selection and how to pour tea, machine of tea manufacturing, package and storage of tea, sensory tasting of tea quality, chemistry and healthy effect of tea, and multiple utility of tea.

This course examines the production of high quality food from perennial fruit crops, wine grapes, vegetables. It also covers the key aspects of the postharvest handling and quality assurance of fresh produce.