食品化学是食品卫生与营养学专业最早接触的一门专业核心课程,但该课程理论性较强,学生在传统教学方法中参与度低,难以消化复杂知识。为提高学生课堂参与度,促进学生的主动学习和深度学习,本文以“淀粉糊化与老化”为例,将BOPPPS模型融...食品化学是食品卫生与营养学专业最早接触的一门专业核心课程,但该课程理论性较强,学生在传统教学方法中参与度低,难以消化复杂知识。为提高学生课堂参与度,促进学生的主动学习和深度学习,本文以“淀粉糊化与老化”为例,将BOPPPS模型融入教学环节,构建知识点与生活现象的关联,使案例讨论可测评,全过程运用在线资源,以期提高课程质量。Food chemistry is a core professional course for food hygiene and nutrition majors. However, this course emphasizes theory significantly, and students participate little in traditional teaching methods, which makes it difficult to digest complex knowledge. In order to improve students’ classroom participation and promote students’ active learning and deep learning, this paper takes “Starch Gelatinization and Aging” as an example, integrates the BOPPPS model into the teaching process, builds the correlation between knowledge points and life phenomena, makes case discussion evaluable, and utilizes online resources in the whole process to improve the course quality.展开更多
公共营养学课程涉及面广,且实践性非常强,所以单纯以传统的讲授式教学法(Lecture-Based Leaning, LBL)很难达到人才培养目标。在公共营养学课程教学中将以问题为中心的教学法(Problem-Based Learning, PBL)、以病例为基础的教学法(Case-...公共营养学课程涉及面广,且实践性非常强,所以单纯以传统的讲授式教学法(Lecture-Based Leaning, LBL)很难达到人才培养目标。在公共营养学课程教学中将以问题为中心的教学法(Problem-Based Learning, PBL)、以病例为基础的教学法(Case-Based Learning, CBL)、基于任务驱动的教学法(Task-Based Leaning, TBL)和以研究为基础的教学法(Research-Based learning, RBL)进行整合,取长补短,可以最大限度地发挥学生的主观能动性,并提升学生发现、分析、解决问题、理论联系实践、与人沟通的能力,也可培养学生的科学素养和科普志愿服务意识,并增强学生的团队意识。Public Nutrition courses encompass a diverse array of topics and emphasize practical application, making it challenging to effectively cultivate talent solely through traditional Lecture-Based Learning (LBL) methods. In Public Nutrition course teaching, Problem-Based Learning (PBL), Case-Based Learning (CBL), Task-Based Leaning (TBL) and Research-Based learning (RBL) will be adopted. The integration of PBL, CBL, TBL and RBL can maximize students’ subjective initiative and improve students’ ability to discover, analyze, solve problems, connect theory with practice, and communicate with others. It can also cultivate students’ scientific literacy and consciousness of volunteer service for science popularization, and enhance students’ sense of teamwork.展开更多
《食品安全监督管理学》是一门综合性很强的课程,是食品相关专业的专业核心课程,为了满足当下教学需求和社会发展需要,针对本课程目前所出现的问题,从优化教学内容,创新教学方法;引入案例教学和模拟演练等方面进行课程教学探究与实践,...《食品安全监督管理学》是一门综合性很强的课程,是食品相关专业的专业核心课程,为了满足当下教学需求和社会发展需要,针对本课程目前所出现的问题,从优化教学内容,创新教学方法;引入案例教学和模拟演练等方面进行课程教学探究与实践,以期为教师在食品监督管理学的课程教学上提供一些参考和借鉴。“Food Safety Supervision and Management” is a highly comprehensive course, which is the core course of food-related majors. In order to meet the current teaching needs and social development needs, the current problems of this course are optimized from the teaching content and innovative teaching methods. In order to provide some references for teachers in the course teaching of food supervision and management, case teaching and simulation exercise are introduced to explore and practice the course teaching.展开更多
为探究竹笋粑粑的最佳加工工艺,各调料占比和笋粉比的最优组合,本实验选用食用盐、白砂糖、辣椒粉和笋粉比作为试验因素,通过单因素和正交试验来对竹笋粑粑的各调料占比和笋粉比进行试验。结果表明:食用盐1.5%、白砂糖1.5%、辣椒粉0.5%...为探究竹笋粑粑的最佳加工工艺,各调料占比和笋粉比的最优组合,本实验选用食用盐、白砂糖、辣椒粉和笋粉比作为试验因素,通过单因素和正交试验来对竹笋粑粑的各调料占比和笋粉比进行试验。结果表明:食用盐1.5%、白砂糖1.5%、辣椒粉0.5%,笋粉比3:1,通过平行试验验证感官评分确认为最优组合。同时得到处理后笋糊的平均含水量为70.92%。In order to explore the optimal processing technology and the optima combination of the proportion of spices and the ratio of bamboo shoot flour, this experiment selected edible salt, white granulated sugar, cayenne pepper powder and the ratio of bamboo shoot flour as experimental factors, and tested the proportion of spices and the ratio of bamboo shoot flour through single factor and orthogonal test. The results showed that the optimal combination was edible salt 1.5%, white granulated sugar 1.5%, chili powder 0.5%, and bamboo shoot powder ratio 3:1, which was confirmed by sensory evaluation scores through parallel experiments. The average moisture content of the treated bamboo shoot paste was 70.92%.展开更多
文摘食品化学是食品卫生与营养学专业最早接触的一门专业核心课程,但该课程理论性较强,学生在传统教学方法中参与度低,难以消化复杂知识。为提高学生课堂参与度,促进学生的主动学习和深度学习,本文以“淀粉糊化与老化”为例,将BOPPPS模型融入教学环节,构建知识点与生活现象的关联,使案例讨论可测评,全过程运用在线资源,以期提高课程质量。Food chemistry is a core professional course for food hygiene and nutrition majors. However, this course emphasizes theory significantly, and students participate little in traditional teaching methods, which makes it difficult to digest complex knowledge. In order to improve students’ classroom participation and promote students’ active learning and deep learning, this paper takes “Starch Gelatinization and Aging” as an example, integrates the BOPPPS model into the teaching process, builds the correlation between knowledge points and life phenomena, makes case discussion evaluable, and utilizes online resources in the whole process to improve the course quality.
文摘公共营养学课程涉及面广,且实践性非常强,所以单纯以传统的讲授式教学法(Lecture-Based Leaning, LBL)很难达到人才培养目标。在公共营养学课程教学中将以问题为中心的教学法(Problem-Based Learning, PBL)、以病例为基础的教学法(Case-Based Learning, CBL)、基于任务驱动的教学法(Task-Based Leaning, TBL)和以研究为基础的教学法(Research-Based learning, RBL)进行整合,取长补短,可以最大限度地发挥学生的主观能动性,并提升学生发现、分析、解决问题、理论联系实践、与人沟通的能力,也可培养学生的科学素养和科普志愿服务意识,并增强学生的团队意识。Public Nutrition courses encompass a diverse array of topics and emphasize practical application, making it challenging to effectively cultivate talent solely through traditional Lecture-Based Learning (LBL) methods. In Public Nutrition course teaching, Problem-Based Learning (PBL), Case-Based Learning (CBL), Task-Based Leaning (TBL) and Research-Based learning (RBL) will be adopted. The integration of PBL, CBL, TBL and RBL can maximize students’ subjective initiative and improve students’ ability to discover, analyze, solve problems, connect theory with practice, and communicate with others. It can also cultivate students’ scientific literacy and consciousness of volunteer service for science popularization, and enhance students’ sense of teamwork.
文摘《食品安全监督管理学》是一门综合性很强的课程,是食品相关专业的专业核心课程,为了满足当下教学需求和社会发展需要,针对本课程目前所出现的问题,从优化教学内容,创新教学方法;引入案例教学和模拟演练等方面进行课程教学探究与实践,以期为教师在食品监督管理学的课程教学上提供一些参考和借鉴。“Food Safety Supervision and Management” is a highly comprehensive course, which is the core course of food-related majors. In order to meet the current teaching needs and social development needs, the current problems of this course are optimized from the teaching content and innovative teaching methods. In order to provide some references for teachers in the course teaching of food supervision and management, case teaching and simulation exercise are introduced to explore and practice the course teaching.
文摘为探究竹笋粑粑的最佳加工工艺,各调料占比和笋粉比的最优组合,本实验选用食用盐、白砂糖、辣椒粉和笋粉比作为试验因素,通过单因素和正交试验来对竹笋粑粑的各调料占比和笋粉比进行试验。结果表明:食用盐1.5%、白砂糖1.5%、辣椒粉0.5%,笋粉比3:1,通过平行试验验证感官评分确认为最优组合。同时得到处理后笋糊的平均含水量为70.92%。In order to explore the optimal processing technology and the optima combination of the proportion of spices and the ratio of bamboo shoot flour, this experiment selected edible salt, white granulated sugar, cayenne pepper powder and the ratio of bamboo shoot flour as experimental factors, and tested the proportion of spices and the ratio of bamboo shoot flour through single factor and orthogonal test. The results showed that the optimal combination was edible salt 1.5%, white granulated sugar 1.5%, chili powder 0.5%, and bamboo shoot powder ratio 3:1, which was confirmed by sensory evaluation scores through parallel experiments. The average moisture content of the treated bamboo shoot paste was 70.92%.
