“农产品加工学”实验课程教学改革探究  

Research on the Teaching Reform of the Experimental Course of Agricultural Products Processing

作　　者：王永涛[1] 吴继红[1] WANG Yongtao;WU Jihong(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《农产品加工》2020年第21期122-125,共4页Farm Products Processing

摘　　要：“农产品加工学”实验教学对食品科学与工程专业学生的实践应用能力的培养起到至关重要的作用,其教学效果的优劣直接影响学生的培养质量。在近年来实验课开展情况的基础上,针对实验教学中发现的问题与不足,对该实验课程进行教学改革探讨,以期通过“全链条”混合教学的方式来调动学生的积极性和主动性,满足学生的差异化和个性化需求,增加与实际生产的紧密性,显著提高教师教学和学生学习的效果。The experimental teaching of agricultural products processing plays an important role in the cultivation of practical application ability of students majoring in food science and engineering.In this paper,on the basis of the development of experimental courses in recent years,in view of the problems and deficiencies found in the experiment teaching,the teaching reform of this experimental course was discussed.The authors used the“full chain”mixed teaching method to mobilize the enthusiasm and initiative of students,to meet the differentiated and personalized needs of students,to increase the tightness with actual production,which significantly improved the effectiveness of teachers'teaching and students'learning.

关 键 词：农产品加工学实验 “全链条”混合教学 教学改革 

分 类 号：G640[文化科学—高等教育学]