食品类专业在线开放课程资源建设实践策略  

Practical Strategies for the Construction of Online Open Course Resources for Food Majors

作　　者：崔瑞国 张丽 梁建兰[1] 孟军[1] 宋丽军 CUI Ruiguo;ZHANG Li;LIANG Jianlan;MENG Jun;SONG Lijun(College of Food Science and Technology,Hebei Normal University of Science&Technology,Qinghuangdao 066600)

机构地区：[1]河北科技师范学院食品科技学院,秦皇岛066600

出　　处：《食品工业》2024年第3期195-197,共3页The Food Industry

基　　金：2023年校级一般项目(编号:JYYB202339);2021年省级虚拟仿真实验教学项目(2021xnfzxm067)。

摘　　要：食品安全问题是当前社会普遍关心的问题,也是我国高校食品专业教育改革的一个重要课题,要想提高教学质量,必须从教学方法和内容等方面加以革新,尤其是高校要做好对在线开放课程资源的利用。但是,就目前的课程情况而言,在线公开课程的开放性不够、课程资源的缺乏、对师资的支持和培养条件不完善等问题,对学生的基本知识能力培养十分不利,而且教师线上课堂教育往往不能取得理想的教学成效,因此文章对食品类专业课程在线开放课程资源的建设问题展开研究,并对其进行了探讨,以期提供经验借鉴。Food safety is a common concern of the society and an important topic in the reform of food education in colleges and Chinese universities.To improve the quality of education,it is necessary to innovate the methods and contents of teaching,especially to make good use of open online course resources.However,as far as the current curriculum is concerned,it is very unfavorable to the cultivation of students' basic knowledge and ability due to the lack of openness of open online courses,course resources and imperfect support for teachers and training conditions,etc.Moreover,online classroom education often cannot achieve ideal teaching results.Therefore,this essay studies the construction of online open course resources for food specialty courses and discusses it in order to provide experience for reference.

关 键 词：食品类专业 在线课程 资源建设 实践策略 

分 类 号：G642.3[文化科学—高等教育学] TS20-4[文化科学—教育学]