摘要
“高级食品化学”是青海大学食品科学与工程专业学术学位研究生的重要课程。增强学生的学习兴趣,提高实践能力,培养符合社会需求的高级应用型人才,是课程改革的主要目的。针对课程教学目前存在的问题,从教学内容、教学手段、考核方式等方面进行全面改革,增设实践教学环节,采用“蓝墨云班课+翻转课堂”等教学手段,强化过程考核方式,提高学生学习的积极性、主动性,增强学生的实践操作能力及创新能力,有效提高了教学质量,为高级应用型食品专业人才的培养提供参考。
In view of the existing problems in the teaching of Advanced Food Chemistry,the teaching contents,teaching methods and examination methods of the course have been comprehensively reformed.Practical teaching links have been added,and teaching methods such as“blue ink cloud class+flipped classroom”have been adopted.By strengthening the process of assessment,the enthusiasm and initiative of students have been enhanced.Through enhancing the practical ability and innovative ability of students,the quality of teaching has been effectively improved,which can provide reference for the training of advanced application-oriented food professionals.
作者
叶英
王进英
院珍珍
YE Ying;WANG Jin-ying;YUAN Zhen-zhen(College of Agriculture and Animal Husbandry,Qinghai University,Xining,Qinghai 810016,China)
出处
《教育教学论坛》
2022年第27期57-60,共4页
Education And Teaching Forum
基金
2019年度青海大学研究生课程建设项目重点课程“高级食品化学”(qdyk-190309)
关键词
高级食品化学
课程改革
教学质量
Advanced Food Chemistry
curriculum reform
teaching quality
