新冠疫情下高校食品专业课程教学改革与对策  

Reform and Practice of Curriculum Teaching for Food Major in Chinese Universities under the COVID-19 Epidemic

作　　者：王忠合 王军 刘谋泉 林丽云 章斌 WANG Zhonghe;WANG Jun;LIU Mouquan;LIN Liyun;ZHANG Bin(College of Food Engineering and Biotechnology,Hanshan Normal University,Chaozhou 521041)

机构地区：[1]韩山师范学院食品工程与生物科技学院,潮州521041

出　　处：《食品工业》2022年第4期264-266,共3页The Food Industry

基　　金：广东省教育厅新工科研究与实践项目(gj089);广东省高等教育教学改革项目(粤教高函[2020]20号);广东省本科高校教学质量与教学改革工程建设项目(粤教高函[2020]19号);教育部产学合作协同育人项目(201901102001&201901102002);2019年广东省高等教育教学改革项目(IEET认证背景下食品专业“两平台双能力”专业实践教学体系得构建与创新);韩山师范学院应用型大学建设专项重大教学改革项目;韩山师范学院质量工程建设项目(粤韩师教字[2020]35号)。

摘　　要：新型冠状病毒的爆发封闭了武汉城,禁足了华夏,这次疫情给全球的经济及人们的生活造成了前所未有的冲击。全国教育工作者在教育部的领导下积极响应,全面开展了在线教学,我校采用主辅平台相结合的模式开展网络教学,网上实时答疑解惑,增加与学生互动的环节,改革考核指标,提高课程成绩评定的客观性和科学性,努力达到教育部提出的“保证在线学习与线下课堂教学质量实质等效”的要求。The occurrence of COVID-19 closed Wuhan city,prohibited movement in China.Moreover,this pandemic had brought unprecedented impact on the global economy and life.National education workers actively made responses to the COVID-19 epidemic under the leadership of the Ministry of Education of the People’s Republic of China,and comprehensively carried out online teaching.Our university adopted the combination mode of MOOC Xuexitong as the main teaching platform and others as the auxiliary,which increased the online real-time question and answer.The indicators for performance appraisal were reformed,which increased objectivity and scientific nature of course grades.Our efforts ensured the completion of the quality of online learning and classroom teaching substantial equivalence requirements proposed by the Ministry of Education of People’s Republic of China.

关 键 词：新冠 食品专业教学 基于成果导向 网上教学 

分 类 号：TS20-4[轻工技术与工程—食品科学] G642.0[轻工技术与工程—食品科学与工程]