摘要
《食品工程高新技术》是食品科学与工程学科的一门专业课,是食品与多学科交叉的纽带,具有知识体系复杂、前沿性强,适应未来食品产业和社会需求发展等特点。针对在课程教学中存在的内容多、难以激发学习兴趣、学生知识运用能力不强等问题,从教学内容、教学方法、教学评价等方面对课程教学进行了改革尝试。通过创新性地优化教学内容,利用科技发展史引领、小组讨论、专题讲座和翻转课堂等多元化教学方法,充分调动了学生的学习积极性,增强了学习效果。此外,灵活的教学评价也使学生的能力和素质协调发展,提高了教学质量。
“Advanced Technology of Food Engineering”is a professional course of food science and engineering,which is the link between food science and multiple disciplines.It has the characteristics of complex knowledge system,keeping up with the times,and adapting to the future development of food industry and social needs.In views of the problems in the course teaching,such as too much teaching content,difficult to stimulate the interest,and students’knowledge application ability is not strong,tried to reform the course teaching from the teaching content,teaching methods,teaching evaluation and other aspects.Through an innovative optimization of teaching content,and the use of diversified teaching methods such as the guidance of science and technology development history,group discussion,special lectures and flipped classroom,students can fully mobilize their enthusiasm for learning and enhance the learning effect.In addition,the flexible teaching evaluation also helps to develop students'ability and quality coordinated,and improve the teaching quality.
作者
王明轩
周化岚
张建国
WANG Mingxuan;ZHOU Hualan;ZHANG Jianguo(School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;Shanghai Engineering Research Center of Food Microbiology,Shanghai 200093,China)
出处
《食品与发酵科技》
CAS
2023年第3期144-148,共5页
Food and Fermentation Science & Technology
关键词
食品工程高新技术
教学方法
教学评价
教学改革
人才培养
Advanced Technology of Food Engineering
teaching methods
teaching evaluation
teaching reformation
personnel training
作者简介
王明轩(1989-),男,博士,副教授。研究方向:食品生物技术;通信作者:张建国(1978-),男,博士,教授。研究方向:食品生物技术。
