摘要
“食品工艺学”是食品科学与工程、食品质量安全专业的核心课程。此课程通过实施线上线下教学改革,结合线上线下的优势,既能满足学生的自主学习的需求,又能发挥教师的引导作用。“食品工艺学”课程通过线上线下混合式教学的实施,分享设计丰富的线上资源和线下活动,有助于激发学生的学习兴趣和积极性,提高学生学习效果,并且有助于提升课程教学质量和培养学生的三大能力,从而提升教学效果和教学质量。文章旨在探讨“食品工艺学”线上线下混合式教学改革的实施路径与实践效果。
“Food Technology”is a core course in Food Science and Engineering and Food Quality and Safety majors.This course combines the advantages of online and offline through the implementation of online and offline teaching reform,which can satisfy the needs of students’independent learning as well as play the guiding role of teachers.The implementation of blended online and offline teaching in the course of“Food Technology”,sharing the design of rich online resources and offline activities,helps to stimulate students’interest and motivation in learning,improves students’learning effect,and helps to improve the quality of course teaching and cultivate students’three major competencies,which in turn improves the effectiveness of teaching and the quality of teaching.This study aims to explore the implementation path and practical effects of the online and offline blended teaching reform of“Food Technology”.
作者
毕韬韬
吴广辉
BI Taotao;WU Guanghui(Moutai institute Department of Food Science and Engineering,Renhuai 564507)
出处
《食品工业》
CAS
2024年第10期148-151,共4页
The Food Industry
基金
2023年贵州省高等学校教学内容和课程体系改革项目——基于“三大能力”培养的《食品工艺学》课程建设研究与实践(项目编号:2023376)
茅台学院2022年度教育教学研究与改革项目——“大思政”背景下课程思政元素在《食品工艺学》课程中的实践教学研究(项目编号:myj2022004)。
关键词
食品工艺学
线上线下
混合式
教学改革
Food Technology
online and offline
blended
teaching reforms
