高校“食品感官评定”微视频课的教学设计与应用研究  

Research on Teaching Design and Application of Micro Video Course ofFood Sensory Evaluation in Universities

作　　者：张海伟[1] 王宇 李露青 梅林[1] 宋丽 王莉 高学玲[1] ZHANG Haiwei;WANG Yu;LI Luqing;MEI Lin;SONG Li;WANG Li;GAO Xueling(School of Tea and Food Science&Technology,Anhui Agricultural University,Hefei,Anhui 230036,China)

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《农产品加工》2023年第20期97-99,103,共4页Farm Products Processing

基　　金：安徽省高等学校质量工程(线上线下混合式一流课程)项目(2020XSXXKC158);安徽省教学示范课项目(2020SJJXSFK0955);安徽农业大学研究生质量工程(课程建设类)项目(2021YJSKC03)。

摘　　要：“互联网+教育”信息化的快速发展趋势,促进了高校专业课程的数字化教学改革。分析了高校食品类专业“食品感官评定”课程中存在的教学问题,从教学目标、教学资源、教学内容、考核方式等方面提出了基于微课的课程设计,并制订了课堂设计方案,为高校线上线下混合式教学模式的构建提供参考。The rapid development trend of“Internet+Education”informatization has promoted the digital teaching reform of professional courses in universities.The teaching problems existing in the Food Sensory Evaluation course of food majors were analyzed.From the aspects of teaching objectives,teaching resources,teaching content,assessment methods,etc.,this paper has put forward the curriculum design based on micro lectures and formulated the classroom design scheme,which provides a reference for the construction of Online-to-offline hybrid teaching mode in colleges and universities.

关 键 词：微课 食品感官评定 教学改革 线上线下混合式教学 

分 类 号：G642[文化科学—高等教育学]