基于翻转课堂的“食品感官检验技术”课程教学改革与实践研究  

Research on Application of the Food Sensory Evaluation Technology Course Reform Based on Flipped Classroom

作　　者：柳青[1] 罗红霞[1] 黄广学[1] 孙玉清[1] 马长路[1] 刘小飞[1] 

机构地区：[1]北京农业职业学院食品与生物工程系,北京102442

出　　处：《农产品加工（下）》2017年第6期69-71,74,共4页Farm Products Processing

基　　金：全国食品工业职业教育教学指导委员会教学研究与实践项目(SH-025);北京农业职业学院博士基金项目"芳香蔬菜感官分析与营养品质评价研究"(XY-BS-16-05)

摘　　要：在"互联网+"时代,翻转课堂为教师和学生定制立体化教学平台与个性化学习空间。基于翻转课堂"食品感官检验技术"课程,形成了课前完成知识传递、课中互动知识内化、课后知识固化的混合学习模式。通过对"食品感官检验技术"课程教学改革与实践,开发出基于翻转课堂在"食品感官检验技术"课程内容,构建了创新的教学模式,使教学方法多样化,重构多维度评价系统,强化了学生实践技能,以期进一步推进"食品感官检验技术"课程教学改革。In the Internet＋ era, flipped classroom customized the stereoscopic teaching platform and personalized learning space for both teachers and students. Based on flipped classroom, Food Sensory Evaluation Technology courses formed a mode of blended learning, which is a complete knowledge transfer before class, knowledge internalization in class interaction, knowledge solidification after class. This article based on application of the Food Sensory Evaluation Technology course reform, developed flipped classroom course content in the Food Sensory Evaluation Technology, which build the innovation of teaching mode and teaching method diversification, refactoring muhi-dimensional evaluation system, and strengthen the students＇ practical skills. In order to further promote the teaching reform of Food Sensory Testing Technology course.

关 键 词：翻转课堂 食品感官检验技术 教学改革与实践 

分 类 号：G434[文化科学—教育学]