摘要
将O-AMAS教学模型应用于“食品工艺学”课程,以食品低温保藏为例,设计了系统的课堂教学方案。通过案例导入、多元学习环节和有效测评环节的规划,旨在提升学生对低温保藏技术的理解与应用能力。该教学设计在一定程度上改进了教学效果,可为现代食品工业所需的创新型人才培养提供一些参考。
This study applies the O-AMAS teaching model to the course"Food Processing Technology",using food low-temperature preservation as an example to design a systematic classroom teaching plan.Through the planning of case introduction,diversified learning activities,and effective assessment,the study aims to enhance students'understanding and application of low-temperature preservation technology.This teaching design improves teaching outcomes to some extent,providing some reference for cultivating innovative talents needed in the modern food industry.
作者
洪婷婷
温玉辉
蔡志宁
钟先锋
黄桂东
HONG Tingting;WEN Yunhui;CAI Zhining;ZHONG Xianfeng;HUANG Guidong(School of Food Science and Technology,Foshan University,Foshan 528225,China;Guangdong Traditional Fermented Food Engineering Technology Research Center,Foshan 528225,China;Guangdong Food Safety Control Engineering Technology Research Center,Foshan 528225,China;Foshan Brewing Engineering Technology Research Center,Foshan 528225,China;Foshan Agricultural Biological Manufacturing Engineering Technology Research Center,Foshan 528225,China)
基金
国家自然科学基金资助项目(32372284,32072198)。
关键词
O-AMAS
食品专业
食品工艺学
食品低温保藏
有效教学
O-AMAS
food science major
food processing technology
low-temperature preservation of food
effective teaching
