Agricultural Sciences

This course provides students the experience the joy of planting dill flowers and understanding the various physiological processes from seed germination to harvest through hands-on practice, so as to learn the basic techniques of flower planting. The main items of study include: grass and flower sowing and seedling raising, transplanting seedlings, fertilizing, cutting propagation, high pressure propagation, hedge plant pruning and landscaping, etc. Students are exposed to the following flower species: African impatiens, sunflowers, marigolds, coleus, milkweed, peppermint, lemon balm, rosemary, lavender, sage, peony, pine peony, peonies , Jinluhua, echidna, hibiscus, dragon cypress, weeping banyan and so on. Upon completion of the course, students are expected to understand the growth habits, environmental requirements, medium and fertilizer selection, sowing, propagation, watering and fertilization, and various cultivation techniques. 

Italy possesses one of the richest culinary traditions in the world, with roots reaching back to ancient times. Students explore literature detailing matters of Italian food culture in a dense array of settings. Part of the course is conducted on site, exposing students to Rome's rich network of food distribution systems, as well as touring areas in proximity of Rome to discover the close linkage between the territory, its inhabitants, and consumable food products. Topics covered include the cultural ecology of pasta, the historical evolution of spices, the special character of Alpine ecosystems, the moral implications of food consumption, modern food distribution, the globalization of taste, and responses to globalization especially through the Slow Food movement. Throughout the course attention is paid to the role of food practice in contemporary Italian society and culture, with special attention to gender. In order to put principles into practice, the structured experience of food and wines is an integral part of the course.

This course covers the basics of food technology: the chemistry, physics, microbiology, and process engineering of food. The course is designed for students with no or little prior knowledge of chemistry, physics, and biology. The course begins with a case study on an existing food product, studying all elements of the food label (ingredients, nutritional value, rules, and regulations) and finding out the production process of this product. Lectures cover the production processes including theories on chemical, microbial, physical, and process engineering.  Exercises are worked out to illustrate the theory. Processes reviewed include beer brewing, the production of chocolate, dairy production, sugar refinery, and the production of ingredients. The course also reviews the quality of foods as a function of the treatments and conditions, for example during shipment, pasteurization/sterilization, and storage.

This course covers the Australian wine industry and its role in world wine production. Content includes the evolution of the grapevine; viticulture and winemaking; main grape varieties of the world and their distribution; chemistry of winemaking; wine tasting; world wine regions; Australian wine regions and production; the global wine trade; and Australia's export markets.

Because Taiwan is not a major producer of coffee, coffee in Taiwan is not a major cash crop. The consumption of coffee is increasing and this course focuses on various areas of the coffee industry and the culture of coffee in Taiwan. Topics include a profile of coffee; coffee plant taxonomy; reproductive ecology and environment for coffee growth; reproductive physiology of of coffee; propagation techniques; cultivation and management techniques; harvest and yield management; pest and disease prevention; quality improvement and breeding; green coffee bean appearance; coffee roasting and modulation; coffee liquors; and coffee and health. Assessment: midterm and final exams.

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.