“食品安全”通识课程混合式教学改革探索  

Exploration of Mixed Teaching Reform of General Course on Food Safety

作　　者：郑晓冬[1,2] 陈卫[1] 冯凤琴[1] 楼程富[3] ZHENG Xiao-dong;CHEN Wei;FENG Feng-qin;LOU Cheng-fu(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou,Zhejiang 310058,China;Institute of Food Science,Zhejiang University,Hangzhou,Zhejiang 310058,China;College of Animal Sciences,Zhejiang University,Hangzhou,Zhejiang 310058,China)

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310058 [2]浙江大学食品科学研究所,浙江杭州310058 [3]浙江大学动物科学学院,浙江杭州310058

出　　处：《教育教学论坛》2020年第23期151-152,共2页Education And Teaching Forum

基　　金：浙江省高等教育“十三五”第二批教学改革研究项目。

摘　　要：该文针对高校一般选修课程教学方式比较传统、教学质量不高的现象,依托课程团队自建的“食品安全”精品在线开放课程线上教学资源,改变传统课堂以讲授为主的教学方式,积极探索“食品安全”校内通识课程线上线下混合式教学改革,经过三轮教改实践探索,取得了阶段性成果成效,并凝练了混合式教学课程建设的初步特色。同时,还提出深化课程内涵建设若干思考,对推进高校通识教育课程混合式教学改革具有一定的借鉴意义。In colleges and universities general elective course teaching methods are relatively traditional,and teaching quality is not high.Based on the online course on Food Safety,this article changes the traditional classroom teaching-oriented teaching methods,actively explores the mixed teaching reform of online and off-line.After three rounds of practical exploration of teaching reform,we have achieved the interim results and refined the initial characteristics of mixed teaching curriculum construction.This article also puts forward some thinking to deepen the construction of curriculum connotation,which has some reference significance for promoting the reform of mixed teaching of general education curriculum in colleges and universities.

关 键 词：通识课程 食品安全 混合式教学 “金课”建设 

分 类 号：G642.3[文化科学—高等教育学]