Agricultural Sciences

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 is part of the LM degree program and is intended for advanced level students. Enrollment is by consent of the instructor. The course provides students with an understanding of how a food supply chain is structured, operates, performs, and is managed to increase its competitiveness and sustainability. The course discusses topics including the relevance of food supply chain management; the factors influencing companies’ strategic adjustment to markets globalization and other drivers of change; tools to manage a supply chain; developing critical thinking: discussing supply chain real world experiences; and experiencing the uncertainty in supply chain management.

The course is designed to broaden the view of the current development and situation of agriculture in Taiwan. Faculty members from each department of the College of Bioresources and Agriculture lead the lecture at each class meeting.   

The course discusses how different forest management practices and intensities influence biodiversity. It presents methods on how to assess and evaluate impact of forest management actions on flora and fauna diversity and discusses possible trade-offs between forest wood production and biodiversity.

This new course in the Exploring Taiwan series introduces agriculture and food biotechnology. The course begins with Taiwanese traditional products and methods, such as salt production in salterns and its transformation; rice, a staple food; tea, and exotic fruit crops grown by cultivation technology. Then, the course introduces fermented foods and how microbial fermentation is utilized in food technology, and orients on food safety monitoring and the use of plants metabolites for pharmaceutical purposes. To gain insight on how to develop business ideas and products, the course features a guest speaker CEO from a renowned food company. Students also participate in a factory tour to experience modern plant operation and maintenance, as well as their research and development.