摘要
“焙烤食品加工学”是面向食品科学与工程、食品质量与安全等食品相关本科专业学生开设的一门重要专业实践课程,对于培养学生的理论联系实际能力与创新能力有重要作用。为突破该课程传统教学和考核模式的局限性,将“线上平台+PBL”模式应用于“焙烤食品加工学实验”部分内容的教学,从课前线上资源制作、学生线上自主学习,课中学生实际实验操作、课后考核评估等几个方面进行了教学改革探索。结果表明,“线上平台+PBL”教学模式激发了学习兴趣,学习效果有了明显提升,有利于实现提高学生动手实践能力与创新性思维的教学目标。
Baking Technology Experiment is a practical course for food science and technology and other related majors,which plays an important role in cultivating students'practical and creative abilities.In order to break through the limitations of the traditional teaching and examining modes,“PBL+online platform”method was used in the teaching of Baking Technology Experiment.The results showed“PBL+online platform”method could inspire student studying enthusiasm and improve their experimental performance,which is helpful to improve the students'practical and innovative abilities.
作者
王乃富
张强
徐之涵
孙雨晴
王景
孔德瑞
WANG Naifu;ZHANG Qiang;XU Zhihan;SUN Yuqing;WANG Jing;KONG Derui(School of Tea and Food Science,Anhui Agriculture University,Hefei,Anhui 230036,China)
出处
《农产品加工》
2023年第21期144-146,共3页
Farm Products Processing
基金
安徽农业大学校级质量工程项目“‘焙烤工艺学’实践教学监控评价体系研究”(2019.12)。
