摘要
通过介绍慕课在国外的发展历程及其在国内高校教学的应用现状,并结合"食品工艺学"课程的教学改革状况,提出了慕课对"食品工艺学"教学改革带来的启示。研究发现,慕课能有效提高学生学习的主动性和积极性,增进"食品工艺学"课程教学的互动性和实践性;慕课平台能很好地结合"食品工艺学"基础理论和前沿新技术,并提高授课手段的现代化水平,提高"食品工艺学"教学资源的多样化和系统化。
This paper introduces development history of MOOCs aboard and present situation of domestic colleges and universities teaching. It proposes for class teaching reform of Food Technology. MOOCs can improve students’ learning initiative and enthusiasm effectively. It improves Food Technology of the interactive teaching and practice. MOOCs can well combine basic theory with cutting-edge technology, and improve the modernization level of teaching methods. It also improves the diversification of Food Technology teaching resources and systematic.
出处
《农产品加工》
2016年第4期69-71,共3页
Farm Products Processing
基金
中西部高校提升综合实力工作资金项目(2015311)
关键词
慕课
食品工艺学
教学改革
MOOCs
Food Technology
teaching reform
作者简介
李国胜（1977-），男，硕士，讲师，研究方向为天然产物与食品加工。
