基于SPOC“食品分析与检验”课程群的设计与实践——以食品质量与安全专业为例  

Design and Practice of Food Analysis and Inspection Course Group based on SPOC

作　　者：陈林林[1] 王玲 李伟[1] 杨春华[1] 杨杨[1] 张铁男[1] CHEN Linlin;WANG Ling;LI Wei;YANG Chunhua;YANG Yang;ZHANG Tienan(School of Food Engineering,Harbin University of Commerce,Harbin,Heilongjiang 150028,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028

出　　处：《农产品加工》2024年第14期111-115,共5页Farm Products Processing

基　　金：2021年度黑龙江省高等教育教学改革一般项目“基于‘卓越计划’的食品质量与安全专业SPOC混合实践教学模式构建”(SJGY20210432)。

摘　　要：在工程教育专业认证和着力推动信息化教学改革的背景下,以食品质量与安全专业为例,构建SPOC模式下的“食品分析与检验”课程群,进行以学生为中心,以产出为导向,以持续改进为驱动力的教学理念,充分考虑学生自身需求,实现理论与实践的相互转换,满足企业对食品质量与安全专业的人才所需,结合改革过程出现的问题和教学效果反馈,为“食品分析与检验”课程群建设提供参考。Under the background of professional certification of engineering education and efforts to promote the reform of information-based teaching,taking the food quality and safety major as an example,the course group of Food Analysis and Inspection under the SPOC mode was constructed.The teaching concept was student-centered,output-oriented,and driven by continuous improvement,and students'own needs were fully considered.To realize the mutual conversion of theory and practice,to meet the needs of enterprises for the talents of food quality and safety,combined with the problems in the reform process and the feedback of teaching effect,to provide reference for the construction of Food Analysis and Inspection course group.

关 键 词：食品分析与检验 SPOC 课程群 食品质量与安全专业 

分 类 号：G640[文化科学—高等教育学]