案例教学法在少课时《食品工程原理》课程中的改革与实践  

Application of Case Learning Method in “Principles of Food Engineering” Teaching with Less Course Hours

作　　者：高静[1] 钟敏[1] 叶盛权[1] 彭球生[1] 谢主兰[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088

出　　处：《广东化工》2017年第23期133-134,共2页Guangdong Chemical Industry

基　　金：广东省高等教育教学改革项目;广东海洋大学教育教学改革项目(XJG201773);国家自然科学基金(21706040)

摘　　要：随着食品各相关专业培养计划不断调整,部分学校《食品工程原理》理论教学课时呈现缩减趋势,学生全面掌握知识要点的难度增大。文章分析了当前少课时《食品工程原理》课程中普遍存在的问题,对比了课程中常见的教学模式,提出深入企业生产一线,建立丰富的案例库;针对专业特色精选案例,提升案例的利用价值;整理归纳经典案例,合理设计教学过程等改革措施,旨在增强学生的学习积极性,提高课堂教学效率,培养兼具扎实基础知识和过硬工程应用能力的食品专业高素质人才。With the readjustment of food specialty, the theory course hours of the principle of food engineering decrease. It is difficult for students to master the main points. We analyzed the generally problems in food engineering principle with less class hours, and compared the common teaching mode. Building material base from production line, screening cases based on the undergraduate major, and designing a reasonable teaching process, was proposed to enhance the learning enthusiasm of students, improve the teaching efficiency. Based on the thoughts, the students will be trained with solid knowledge and good engineering application ability in food industry.

关 键 词：案例教学法 食品工程原理 少课时 

分 类 号：G4[文化科学—教育学]