翻转式教学在少课时“食品工程原理”上的应用  

Application of Flip-style Teaching on less Courses “Principles of Food Engineering”

作　　者：聂斌英[1] NIE Bin-ying(Yichun university College of Chemical and Bio-Engineering,Yichun 336000 China)

机构地区：[1]宜春学院化学与生物工程学院,江西宜春336000

出　　处：《宜春学院学报》2018年第12期114-117,共4页Journal of Yichun University

基　　金：宜春学院校级教改课题(编号为:YCUJG-2017-13)

摘　　要："食品工程原理"是一门典型的工程学科,是食品科学与工程、食品质量与安全等食品类专业学生的必修课,在整个课程体系中起着从理论知识到工程实践的过渡作用,因此,"食品工程原理"课程教学显得尤为重要。翻转式课堂教学模式起源于美国,是一种全新的、颠覆传统教学的授课形式,近年来已风靡全球,成为教育工作者十分热衷的话题。针对我校食品质量与安全专业少课时的特点,结合实际情况,在"食品工程原理"的教学中引入了翻转模式,最终达到教学相长,师生共进,更切合我校高素质应用技术型人才的办学需求,值得继续推进这项教学改革。“Food Engineering Principles”is a typical engineering course.It is a compulsory course for food science students in food science and engineering,food quality and safety,and plays a transitional role from theoretical knowledge to engineering practice throughout the curriculum.The teaching of“Food Engineering Principles”is particularly important.The flip-type classroom teaching model originated in the United States.It is a new form of teaching that subverts traditional teaching.It has become popular all over the world in recent years and has become a hot topic for educators.According to the situation that our school has less class time for the students majoring in Food Quality and Safety,and combined with the actual situation of our school,the flip-style was introduced to the teaching of Principles of Food Engineering.

关 键 词：食品工程原理 翻转式 教学改革 

分 类 号：TS201.1[轻工技术与工程—食品科学]