国家级一流本科课程《食品营养学》建设的探索与实践  

Exploration and Practice of the National Top-class Undergraduate Course “Food Nutriology” Construction

作　　者：杨瑞丽[1] 沈兴 徐振林[1] 柳春红[1] 雷红涛[1] 李美英[1] 孙远明[1] 王弘[1] YANG Ruili;SHEN Xing;XU Zhenlin;LIU Chunhong;LEI Hongtao;LI Meiying;SUN Yuanming;WANG Hong(College of Food Science,South China Agricultural University,Guangzhou 510642,China)

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品工业科技》2022年第12期377-382,共6页Science and Technology of Food Industry

基　　金：国家级一流本科课程(教高函[2020]8号);广东省在线开放课程(粤教高函[2020]19号);华南农业大学教育教学改革与研究项目(JG19061)。

摘　　要：《食品营养学》是华南农业大学食品相关专业的主干课程之一,课程团队致力于教学改革创新与实践,持续优化课程教学资源,将智能化、信息化技术手段融入教学,逐步形成“学-思-辨-用相结合”的教学模式。课程于2020年11月获批教育部首批国家级一流本科课程。本文主要从课程建设发展历程、课程定位与目标、课程团队建设、课程内容与资源建设、课程教学模式及特色创新等方面介绍其建设情况,可为推进食品科学类课程建设及教学改革提供一定的参考。Food Nutriology is one of the main course for students of Food Science in South China Agricultural University.The teaching group is devoted to reforming and innovation of teaching theory and practice, constantly improving the teaching resource, and applying the technical means of intelligent and information to teaching. The “learning-thinking-distinguishing-applying combination” teaching model is gradually formed. The course is awarded the national top-class undergraduate courses by the Ministry of Education in November 2020. The construction and development process of course, course positioning and objectives, construction of teaching group, course content and resources construction,teaching mode and characteristic innovation are introduced in this paper, to provide some useful references for advancing the construction and teaching reform of food science courses.

关 键 词：国家级一流本科课程 食品营养学 课程建设 教学改革 

分 类 号：G642.0[文化科学—高等教育学]