高校食品工艺学线上课程教学改革与实践研究  

Research on Teaching Reform and Practice of Food Technology Online Courses in Universities

作　　者：米兰[1] 李霁昕[1] 蒋玉梅[1] MI Lan;LI Jixin;JIANG Yumei(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730000)

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730000

出　　处：《吉林农业科技学院学报》2021年第2期63-66,共4页Journal of Jilin Agricultural Science and Technology University

基　　金：甘肃农业大学校内项目(2017001)。

摘　　要：食品工艺学是涵盖物理、化学、生物学和营养学等的应用学科,主要通过多种基础理论知识、实践内容的讲授,对各类食品加工、包装、运输、贮藏等提供支持。本研究从食品工艺学线上课程建设出发,依托慕课、微课和多媒体软件等,对原有食品工艺教学内容、教学方式、考评模式作出改革创新,综合设计理论知识、实验教学环节,增进师生之间互动交流、学习实践,以达成既定的教学目标。Food technology is an applied discipline covering physics,chemistry,biology and nutrition.It mainly supports various types of food processing,packaging,transportation and storage through the teaching of a variety of basic theoretical knowledge and practical content.This research starts from the food craft science Online curriculum construction,relies on the MOOC,the micro class and the multimedia software and so on,makes the reform innovation to the original food craft teaching content,the teaching method,the appraisal pattern,synthesizes the design theory knowledge,the experiment teaching link,enhances the teacher-student interaction exchange,the study practice,in order to achieve the established teaching goal.

关 键 词：高校食品工艺学 网络课程 教学改革 实践 

分 类 号：G63[文化科学—教育学]