基本情報/Basic Information

開講科目名 ／Course	実践特別演習Ⅱ（食料資源学コース）／Practical Seminar Ⅱ（Applied and Food Science Course）
時間割コード ／Course Code	A255000048
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	1.0
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	Students will independently collect the latest knowledge necessary for their master's research from relevant journal articles and be able to explain their content. Students will engage in enthusiastic discussions, including Q&A sessions about their presentations, with their academic advisor and other seminar participants.
授業の概要 ／Summary of the class	This course focuses on acquiring the latest relevant knowledge for master's research. Additionally, students will learn fundamental research ethics necessary for writing academic papers, including the 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	Each assigned student will carefully read and analyze the latest academic papers related to their master's research and present their findings using PowerPoint. Other students and the academic advisor will then ask questions, and the presenter will respond. Through active Q&A sessions, students will deepen their understanding of the latest academic literature.
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 the level of participation in the seminar and the effort put into presentation preparation.
予習及び復習等の内容 ／Contents such as preparations for lessons and the review	Students are required to search for, carefully read, and analyze academic papers and review articles published in relevant journals. (Preparation and review: 30 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
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