Hiroshima University Syllabus

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Japanese
Academic Year 2020Year School/Graduate School School of Applied Biological Science
Lecture Code L1003004 Subject Classification Specialized Education
Subject Name 植物栄養生理学
Subject Name
(Katakana)
ショクブツエイヨウセイリガク
Subject Name in
English
Plant Nutritional Physiology
Instructor UEDA AKIHIRO
Instructor
(Katakana)
ウエダ アキヒロ
Campus Higashi-Hiroshima Semester/Term 2nd-Year,  Second Semester,  3Term
Days, Periods, and Classrooms (3T) Thur1-4:ABS C206
Lesson Style Lecture Lesson Style
【More Details】
Lecture 
Credits 2.0 Class Hours/Week   Language on Instruction J : Japanese
Course Level 3 : Undergraduate High-Intermediate
Course Area(Area) 26 : Biological and Life Sciences
Course Area(Discipline) 01 : Agricultural Sciences
Eligible Students  
Keywords SDGs_2, SDGs_9, SDGs_13, SDGs_15, Plant Production, Essential Element, Trace Element, Nutrients absorption, Environmental Stress 
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
Program
 
Criterion referenced
Evaluation
Applied Animal and Plant Science Program
(Knowledge and Understanding)
・Knowledge and understanding regarding natural phenomena related to animal and plant production in levels of molecule, cell, and individual organism and production environment that supports the phenomena

・Knowledge and understanding regarding the mechanism of animal and plant production in fields and relation between animals and the human society and natural environment.

(Comprehensive Abilities)
・Ability to identify issues that he/she should pursue for a specific phenomenon related to animal and plant production, organize his/her own opinion, logically publish them orally and/or in writing, and discuss the topic


Food Science Program
(Knowledge and Understanding)
・Abilities to take action by over viewing and considering both academically and comprehensively, in order to deal with issues related to specialty.
・Basic knowledge of chemistry, biology, biochemistry, microbiology, physics and mathematics, which are needed to understand food science. 
Class Objectives
/Class Outline
Refer to the syllabus written in Japanese 
Class Schedule Refer to the syllabus written in Japanese 
Text/Reference
Books,etc.
Refer to the syllabus written in Japanese 
PC or AV used in
Class,etc.
Refer to the syllabus written in Japanese 
Suggestions on
Preparation and
Review
Refer to the syllabus written in Japanese 
Requirements  
Grading Method Refer to the syllabus written in Japanese 
Practical Experience  
Summary of Practical Experience and Class Contents based on it  
Message  
Other   
Please fill in the class improvement questionnaire which is carried out on all classes.
Instructors will reflect on your feedback and utilize the information for improving their teaching. 
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