食品学科“生物化学”核心课程数字化建设  

Digital Construction of the Core Course of Biochemistry in Food Science

作　　者：陆乃彦[1] 唐雪[1] 蒋将[1] 孔祥珍[1] 王淼[1] LU Nai-yan;TANG Xue;JIANG Jiang;KONG Xiang-zhen;WANG Miao(School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《教育教学论坛》2021年第52期60-63,共4页Education And Teaching Forum

基　　金：2019年度江南大学本科教育教学改革研究项目“基于OBE理念的生物化学教学改革实践与探索”(JG2019070);2015年度江苏高校品牌专业建设工程资助项目“食品科学与工程”(PPZY2015A052)。

摘　　要：数字化教学不仅便捷,而且能够为学生提供多样的学习方法,在灵活性、连续性和可选择性等方面有非常突出的优点,能够极大地扩展教育和受教育的方式和内容。以江南大学食品学院“生物化学”专业核心课程为例,介绍了该课程在数字化建设方面取得的进展和成果,包括数字化教材建设、在线课程建设和实验课程数字化建设等,为食品学科相关课程的数字化建设提供了思路和参考。Digital teaching is not only convenient,but also can provide students with a variety of learning methods.It has outstanding advantages in flexibility,continuity and selectivity,and can greatly expand and facilitate the methods and content of teaching and learning.This paper takes the core course of Biochemistry as an example,which is offered by the School of Food Science and Technology of Jiangnan University,and introduces the progress and achievements of Biochemistry in digital construction,including the construction of digital textbooks,online course construction,and the digital construction of experimental courses,etc.The paper also provides ideas and references for the digital construction of the related courses in food science.

关 键 词：食品学科 生物化学 数字化建设 在线课程 教学改革 

分 类 号：G642.0[文化科学—高等教育学]