“动态互动”教学模式在食品加工实验课程中的探索和实践  

Study on the Dynamic Interactive Teaching Model in the Experimental Course of Food Processing

作　　者：张怀予[1] 王军节[1] 张嫱[1] 徐小春[1] ZHANG Huai-yu;WANG Jun-jie;ZHANG Qiang;XU Xiao-chun(College of Biological Science and Engineering,North Minzu University,Yinchuan,Ningxia 750021,China)

机构地区：[1]北方民族大学生物科学与工程学院,宁夏银川750021

出　　处：《教育教学论坛》2020年第26期387-388,共2页Education And Teaching Forum

基　　金：2018年北方民族大学教育教学改革研究一般项目(2018JY1505)。

摘　　要：为探讨“动态互动”教学模式在食品加工实验课程的改革举措,结合课程实际情况,从划分内容、教学展开、动态互动、细化指标等方面对食品加工实验课进行探索和实践。“动态互动”教学模式的应用对提升学习积极性,创新意识和能力具有一定的推动作用,有助于高校食品人才培养目标的实现。In order to discuss the reform measures of dynamic interactive teaching model in the experimental course of Food Processing,and combing with the actual situation of the course,exploration is carried out from the aspects of dividing content,teaching presentation,dynamic interaction and refining indicators,etc.The application of this teaching method plays a certain role in promoting students'learning enthusiasm,innovation awareness and ability,and is helpful for the realization of the goal of food talent training in colleges and universities.

关 键 词：动态互动 教学模式 食品加工 

分 类 号：G642.423[文化科学—高等教育学]