食品生物化学课程混合式教学改革的实践与探索  

Practice and Exploration of Mixed Teaching Reform in Food Biochemistry Course

作　　者：田荣荣[1] 何献君[1] 刘杨 TIAN Rongrong;HE Xianjun;LIU Yang(School of Biomedicine,Beijing City University,Beijing 100094,China)

机构地区：[1]北京城市学院生物医药学部,北京100094

出　　处：《北京城市学院学报》2021年第3期61-65,73,共6页Journal of Beijing City University

基　　金：北京城市学院2018年教育科学研究重点课题(JYB20181208)。

摘　　要：食品生物化学是食品相关专业的必修课程,也是公认的学生难学、教师难教的课程。为了更好地在有限的课时内实现课程的教学目标,以优慕课为平台,开展线上线下混合式教学改革探索,充分调动学生的学习积极性,提高学生的学习效率,教学实践表明该教学方式提高了学生的学习成绩,有助于学生良好学习习惯的养成,对同类课程有很好的借鉴意义。Food biochemistry is a compulsory course for food-related majors.It is also recognized as a difficult course for students to learn and teachers to teach.In order to better achieve the teaching objectives of the course within the limited class hours,based on the platform of Youmu Class,the online and offline mixed teaching reform is explored.The three plates,including preparation before the class,intensive lecture and question answering in the class as well as review and expansion after the class,are connected with each other to fully mobilize students learning enthusiasm and improve their learning efficiency.Teaching practice showed that this teaching method has improved students academic performance and helped students develop good learning habits,which will provide a good reference for similar courses.

关 键 词：食品生物化学 线上 线下 混合式教学 

分 类 号：G642.0[文化科学—高等教育学]