《食品生物化学》教学改革的思考与探索  

Thought and Exploration of Teaching Reform of Food Biochemistry

作　　者：黄莹[1] 吕峰[1] 洪扬[1] 林震山[1] 王则金[1] Huang Ying(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《安徽农学通报》2018年第21期146-149,共4页Anhui Agricultural Science Bulletin

基　　金：福建农林大学本科教学改革研究项目<基于翻转课堂理念构建<食品生物化学>课程教学体系>(111416X10)

摘　　要：《食品生物化学》课程知识点繁多内容抽象,学生学习的兴趣较难调动。针对这一教学现状,秉持"以学生为主体"的理念,在教育信息化背景下,对《食品生物化学》进行了教学改革的思考和探索。教学改革主要针对翻转教学、学习兴趣、思维方式、实验教学及评价体系等方面进行,以期提高学生学习兴趣,培养其自主学习能力,增强其创新实践能力,提高教学质量和教学效果。Food biochemistry course has numerous knowledge points and abstract content,which brings great difficulty to arouse the students＂ interest.In view of this situation,we adhere to the concept of ‘regarding the student as the main-body＇ ,and the teaching reform of Food biochemistry has been considered and explored under the background of educational informationalization.This teaching reform mainly targeted at flipped class teaching, learning interest, thinking method, experiment teaching, and evaluation system,in order to arouse the students’ interest, develop their ability of autonomous learning, enhance their innovative and practical ability,and improve the teaching quality and effect.

关 键 词：食品生物化学 以学生为主体 教学改革 

分 类 号：G642.0[文化科学—高等教育学]