以学生工程能力培养为导向的食品专业混合式教学模式  

The Mixed Teaching Mode of Food Major Oriented on the Cultivation of Students' Engineering Ability

作　　者：敬思群 朱建华[1] 廖明星[1] 刘日斌[1] 华军利[1] 朱定和[1] JING Siqun;ZHU Jianhua;LIAO Mingxing;LIU Ribin;HUA Junli;ZHU Dinghe(College of Food,Shaoguan University,Shaoguan 512005)

机构地区：[1]韶关学院食品学院,韶关512005

出　　处：《食品工业》2024年第5期266-269,共4页The Food Industry

基　　金：2020年广东省高等教育教学改革项目(课程思政视角下食品专业课程教学改革研究);2022年度广东省本科高校教学质量与教学改革工程项目(“食品加工与保藏原理”课程虚拟教研室)。

摘　　要：教师指导学生学习的高效率和学生课堂学习的高效益是高质量发展课堂的两个要素。文章分析了食品专业课程教学存在的问题,从构建“一主体三着手一导向”的食品专业线上线下混合式教学模式、课程教学的组织实施、竞赛驱动式的课程教学、以科研为依托开展毕业论文四个方面阐述了食品专业混合式教学模式的实践,在学生工程素质和工程能力培养上取得了显著成效,为兄弟院校提供借鉴。The high efficiency of teachers' guidance to students' learning and the high efficiency of students' classroom learning are the two elements of high-quality classroom development. In the article, the problems existing in the course teaching of food major are analyzed, and the practice of the mixed teaching mode of food major is expounded from four aspects in terms of constructing the online and offline mixed teaching mode of “one subject, three steps and one orientation”,the organization and implementation of course teaching, competition-driven course teaching, and carrying out graduation thesis based on scientific research. The remarkable results have been achieved in the training of students' engineering quality and engineering ability, which provides reference for peer colleges.

关 键 词：教学模式 PBL教学流程 竞赛驱动式 Capstone项目 

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]