摘要
为了培养满足食品工业发展要求的创新创业型人才,实现人才培养目标,在《食品工艺学》课程的教学内容、教学方法、考核方式、创新创业能力培养等方面进行探索,基于人本主义教育思想,提出了重构教学内容、采用翻转课堂的教学模式、多元化的教学评价等改革教学方法,对提高教学效果、培养学生的自主学习能力、科研创新能力和解决问题能力发挥了积极作用。
In order to cultivate innovative and entrepreneurial talents to meet the development requirements of the Food Industry and achieve the goal of talent training,the exploration was conducted in teaching contents,teaching methods,assessment methods,innovation and entrepreneurship ability training,etc..Based on humanistic education thoughts,this paper put forward reforming teaching methods such as restructuring teaching content,adopting the teaching mode of flipping the classroom,diversified teaching evaluation,etc.,which have played a positive role in improving teaching results,cultivating students'autonomous learning ability,scientific research innovation ability and problem solving ability.
作者
黄莉
Huang Li(College of Bioengineering,Binzhou University,Binzhou,Shandong,256600,China)
出处
《绿色科技》
2020年第5期208-210,共3页
Journal of Green Science and Technology
基金
滨州学院2015年度教学改革研究项目(编号:BYJYYB201525)
滨州学院专业核心课程(编号:BYHXKC201609)。
