食品生物化学理论课程混合式教学改革初探  

The effort on the blended-learning reform in Food Biochemistry course

作　　者：徐雅楠 张国文[1] 孙立杰[1] 于丽丽[1] 张树军[1] 白靓[1] XU Ya′nan;ZHANG Guowen;SUN Lijie;YU Lili;ZHANG Shujun;BAI Liang(Inner Mongolia University for the Nationalities, TongLiao 028000, Chin)

机构地区：[1]内蒙古民族大学生命科学学院,通辽028000

出　　处：《生命的化学》2018年第2期340-345,共6页Chemistry of Life

基　　金：内蒙古民族大学混合式教学改革项目(JGH2016032)

摘　　要：《食品生物化学》是食品科学相关专业的学科核心课,内容庞杂,难度较大。提升本课程教学质量是相关专业本科培养质量提升的重要一环。本文结合课程的特点及教学实例,从改革策略、教学内容、教学方法、考核方式等方面对教学中现存问题以及应对采取的传统教学与数字化教学结合的混合式教学改革等措施进行阐述,分析教学效果,摸索改革方案,为更深入的展开《食品生物化学》教学改革奠定基础。Food biochemistry is the discipline basic course for students majoring in Food Science. The characteristics of this course are hard to learn, hard to teach and hard to pass. So, improving the quality of teaching in Food Biochemistry is significant to promote undergraduate train quality. In this paper, we analyzed the existing problems and blended-learning combining with the characteristics of the course, in aspects such as teaching practice, reform strategy, teaching contents, teaching methods, examining ways. In the teaching process, we took some reform measures to improve. We told the improvement and the teaching effect analysis in here to lay the foundation for the further teaching reform of ＂Food Biochemistry＂ course.

关 键 词：生物化学 混合式教学 教学方法 考核方式 

分 类 号：G642[文化科学—高等教育学] TS201.2-4[文化科学—教育学]