综合性高校功能性食品课程线上混合教学改革与探索  

Reform and Exploration of Online Teaching Mode of Functional Food Course in Comprehensive Colleges

作　　者：李倩 钱建亚[1] LI Qian;QIAN Jianya(School of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《现代食品》2022年第24期117-120,135,共5页Modern Food

基　　金：扬州大学本科专业品牌化建设与提升工程项目——“食品科学与工程”专业(ZYPP2018B019)。

摘　　要：随着信息技术与多元化教学的快速发展,课程的线上混合教学模式已成了常态,该教学模式弥补了传统线下教学的不足,使学生的学习自主性最大化。本文基于2022年春季学期功能性食品的线上教学成果,探讨了运用MOOC(慕课)混合式教学、网络直播、案例分析、网络自学等多元化教学方法,对课程规划和教学效果进行总结归纳,以期为后疫情时代的教学改革提供有益思路。With the rapid development of information technology and diversified teaching mode,the online mixed teaching model of courses has become routine teaching model.This teaching model recovers the shortcomings of traditional offline teaching and maximizes students’learning autonomy.Based on the 2022 spring term functional foods online teaching achievements,this paper discusses the use of MOOC hybrid network teaching,live,case analysis,network self-study,and summarizes the teaching effect of course planning.The paper provides useful ideas for teaching reform in the post-epidemic era.

关 键 词：功能性食品 线上教学 多元化方法 教学改革 

分 类 号：G642[文化科学—高等教育学]