信息技术下“功能食品”课程考核方式改革与创新研究  

Research on Reform and Innovation of Assessment Method of Functional Food Course under Information Technology

作　　者：刘建辉 苏安祥[1] 徐辉 杨文建[1] 裴斐[1] 马高兴 俞凌[1] LIU Jianhui;SU Anxiang;XU Hui;YANG Wenjian;PEI Fei;MA Gaoxing;YU Ling(College of Food Science and Engineering,Nanjiang University of Finance&Economics,Nanjing,Jiangsu 210023,China)

机构地区：[1]南京财经大学食品科学与工程学院,江苏南京210023

出　　处：《农产品加工》2022年第4期107-108,113,共3页Farm Products Processing

基　　金：南京财经大学教学改革课题“信息技术下‘功能食品’课程考核方式改革与创新研究”(JG20334);食品科学与工程国家一流专业建设项目(2019.12)。

摘　　要：针对目前"功能食品"课程考核方式单一化、仅重视期末考试而忽视过程性考核、局限于传统线下考核模式等问题,对"功能食品"课程考核方式进行改革与创新实践。通过引入"互联网+"信息技术,开展多样化多层次的考核形式,强化过程性考核形式等新型的考核方式,培养了学生自身能动性和自觉性,加强了学生的创新能力与综合应用能力,为优化教学方法提供依据,促进现代素质教育发展。Nowadays,the assessment methods of Functional Food course were unitary,attaching importance to summative examinations while ignoring process assessments, and being limited to traditional offline assessment methods. Aiming at these current problems, reforms and innovative practices were carried out on the assessment methods of Functional Food courses.Through introducing the“Internet+”information technology and developing diversified assessment methods,and strengthening of new assessment methods such as process assessment,the subjective initiative and self-awareness of students have been cultivated,and their ability of innovation and comprehensive application has been strengthened. This study would provide a basis for optimizing teaching methods and promote the development of modern quality education.

关 键 词：信息技术 功能食品 考核方式 改革 

分 类 号：G642[文化科学—高等教育学]