基于PBL和LBL融合的食品专业课程教学改革与实践  

Reform and Practice of Food-Specialized Courses Teaching Based on PBL and LBL Integration

作　　者：王林[1] 姜松[1] 高瑞昌[1] WANG Lin;JIANG Song;GAO Ruichang(School of Food and Bioengineering,Jiangsu University,Zhenjiang 212013)

机构地区：[1]江苏大学食品与生物工程学院,镇江212013

出　　处：《食品工业》2023年第4期234-236,共3页The Food Industry

基　　金：江苏省产教融合型品牌专业建设项目——江苏大学食品科学与工程专业。

摘　　要：传统课堂讲授教学(LBL)模式下存在学生学习积极性不高、解决实际问题能力不足等问题。通过将问题导向教学(PBL)模式和LBL融合于食品营养学的教学过程,构建一个活跃和谐的课堂氛围,不仅提高学生对课程知识理解掌握水平和解决实际问题能力,而且增强学生的学习兴趣和综合素质,有望成为食品专业课程的一种高效教学模式。Students’enthusiasm for learning and ability to solve practical problems are not high under traditional lecturebased learning(LBL).An active and harmonious classroom atmosphere was built in the teaching process of food nutriology via integrating problem-based learning(PBL)and LBL.The integration of PBL and LBL not only improved students’level of understanding curricular knowledge and ability to solve practical problems,but also enhanced students’learning interest and comprehensive quality.The integration of PBL and LBL might become an efficient teaching model for food-specialized courses in the future.

关 键 词：问题导向教学 课堂讲授教学 融合 课程改革 食品营养学 

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