シラバス参照

基本情報／Basic Information
詳細情報／Detailed Information
授業計画詳細情報／Class Schedule Details

基本情報/Basic Information

開講科目名／Course	実践特別研究Ⅱ（食料資源学コース）／Practical Research Ⅱ（Applied and Food Science Course）
時間割コード／Course Code	A255000018
ナンバリングコード／Numbering Code
開講所属／Course Offered by	農学生命科学研究科／
曜日コマ／Day, Period	他
開講区分／Semester offered	通年
単位数／Credits	6.0
学年／Year	2
主担当教員／Main Instructor	石川隆二／ISHIKAWA RIYUUJI
科目区分／Course Group	大学院（修士課程）
教室／Classroom
必修・選択／Required/Elective
授業形式／Class Format
メディア授業／Media lecture	－

担当教員情報/Instructor Information

教員名／Instructor	教員所属名／Faculty/Department
石川隆二／ISHIKAWA RIYUUJI	農学生命科学部／
柏木明子／KASHIWAGI AKIKO	農学生命科学部／

難易度（レベル）／Level	level5
対応するＤＰ／DP	DP1, DP2, DP3
授業としての具体的到達目標／Concrete arrival target as the class	Develop the ability to design and conduct experiments from a practical research perspective. Acquire skills to collect and analyze data obtained from experiments.
授業の概要／Summary of the class	While conducting research under the guidance of the supervisor, students will also learn fundamental research ethics necessary for writing academic papers, including proper citation of sources and the avoidance of misconduct such as plagiarism and data fabrication.
授業の内容予定／Contents plan of the class	Instructions will be provided by the supervisor as needed.
成績評価方法及び採点基準／A scholastic evaluation method and marking standard	Evaluation will be based 100% on research attitude and engagement.
予習及び復習等の内容／Contents such as preparations for lessons and the review	Students will receive instructions from their supervisor. (Preparation and review: 180 hours)
教材・教科書／The teaching materials, textbook	Instructions will be provided by the supervisor as needed.
参考文献／bibliography	Instructions will be provided by the supervisor as needed.
留意点・予備知識／Point to keep in mind, back ground	Instructions will be provided by the supervisor as needed.
授業内容に関する質問・疑義等／Question, doubt about class contents	Please ask your supervisor.
Eメールアドレス・HPアドレス／E-mail address, HP address
学問分野1（主学問分野）／Discipline 1	Z95:学際・新領域
学問分野2（副学問分野）／Discipline 2
学問分野3（副学問分野）／Discipline 3
地域志向科目／Local intention subject
授業形態・授業方法／Class form, class method
科目ナンバー／The subject number
メディア授業による著作物利用の有無について／Whether or not copyrighted works are used in media classes	有／Yes
その他／Others
対応する汎用的スキル１／Transferable Skill1	有
対応する汎用的スキル２／Transferable Skill2	有
対応する汎用的スキル３／Transferable Skill3	有
対応する汎用的スキル４／Transferable Skill4	有
対応する汎用的スキル５／Transferable Skill5	有

No.	回（日時）／Time (date and time)	主題と位置付け（担当）／Subjects and instructor's position	学習方法と内容／Methods and contents	備考／Notes
該当するデータはありません

開講科目名／Course	実践特別研究Ⅱ（食料資源学コース）／Practical Research Ⅱ（Applied and Food Science Course）
時間割コード／Course Code	A255000018
ナンバリングコード／Numbering Code
開講所属／Course Offered by	農学生命科学研究科／
曜日コマ／Day, Period	他
開講区分／Semester offered	通年
単位数／Credits	6.0
学年／Year	2
主担当教員／Main Instructor	石川隆二／ISHIKAWA RIYUUJI
科目区分／Course Group	大学院（修士課程）
教室／Classroom
必修・選択／Required/Elective
授業形式／Class Format
メディア授業／Media lecture	－

難易度（レベル）／Level	level5
対応するＤＰ／DP	DP1, DP2, DP3
授業としての具体的到達目標／Concrete arrival target as the class	Develop the ability to design and conduct experiments from a practical research perspective. Acquire skills to collect and analyze data obtained from experiments.
授業の概要／Summary of the class	While conducting research under the guidance of the supervisor, students will also learn fundamental research ethics necessary for writing academic papers, including proper citation of sources and the avoidance of misconduct such as plagiarism and data fabrication.
授業の内容予定／Contents plan of the class	Instructions will be provided by the supervisor as needed.
成績評価方法及び採点基準／A scholastic evaluation method and marking standard	Evaluation will be based 100% on research attitude and engagement.
予習及び復習等の内容／Contents such as preparations for lessons and the review	Students will receive instructions from their supervisor. (Preparation and review: 180 hours)
教材・教科書／The teaching materials, textbook	Instructions will be provided by the supervisor as needed.
参考文献／bibliography	Instructions will be provided by the supervisor as needed.
留意点・予備知識／Point to keep in mind, back ground	Instructions will be provided by the supervisor as needed.
授業内容に関する質問・疑義等／Question, doubt about class contents	Please ask your supervisor.
Eメールアドレス・HPアドレス／E-mail address, HP address
学問分野1（主学問分野）／Discipline 1	Z95:学際・新領域
学問分野2（副学問分野）／Discipline 2
学問分野3（副学問分野）／Discipline 3
地域志向科目／Local intention subject
授業形態・授業方法／Class form, class method
科目ナンバー／The subject number
メディア授業による著作物利用の有無について／Whether or not copyrighted works are used in media classes	有／Yes
その他／Others
対応する汎用的スキル１／Transferable Skill1	有
対応する汎用的スキル２／Transferable Skill2	有
対応する汎用的スキル３／Transferable Skill3	有
対応する汎用的スキル４／Transferable Skill4	有
対応する汎用的スキル５／Transferable Skill5	有

授業情報／Class Information

基本情報/Basic Information

担当教員情報/Instructor Information