《食品化学》创新性“混合式”教学模式研究  

Study on“Hybrid Teaching Mode”Based on Cultivating Innovation Ability of Students in Food Chernistry

作　　者：吴芳 黄彭[1] 柳佳芸 WU Fang;HUANG Peng;LIU Jia-yun(Faculty of Quality Management and Inspection&Quarantine,Yibin University,Sichuan Yibin 644000,China)

机构地区：[1]宜宾学院质量管理与检验检测学部,四川宜宾644000

出　　处：《广州化工》2023年第15期131-133,173,共4页GuangZhou Chemical Industry

基　　金：四川省高等教育人才培养质量和教学改革项一般项目(JG2021-1302);宜宾学院校级教学改革重点项目(154-JGZ202006)。

摘　　要：《食品化学》课程是食品质量与安全专业的专业基础课之一,具有知识面广,理论性强的特点。为培养具有创新性的应用型人才,根据《食品化学》的课程性质以及本课程在我校教学实践中常出现的问题,通过对传统授课模式融入“微课”、“网络资源”和“理论知识应用示例”等为一体的“混合式”教学模式的探索,表明“混合式”教学对学生学习积极性提升、创新能力培养及知识应用能力提高等方面均具有积极作用。Food Chemistry is one of the basic courses of Food Quality and Safety specialty,with a wide range of knowledge,strong theoretical characteristics.In order to cultivate innovative application-oriented talents,according to the nature of the course of Food Chemistry and the problems that often occurred in the teaching practice of this course in our school,through the exploration of the“hybrid teaching mode”integrating the traditional teaching mode into“micro class”,“network resources”and“application examples of theoretical knowledge”,“hybrid”teaching played a positive role in improving students learning enthusiasm,innovation ability and knowledge application ability.

关 键 词：创新能力 混合式教学模式 食品化学 

分 类 号：G420[文化科学—课程与教学论]