《食品专业英语》课程混合式教学模式探索与实践  

Exploration and Practice of the Mixed Teaching Mode of Food Professional English Course

作　　者：李瑞[1] 杨志友 范秀萍[1] 贾学静 刘亚[1] 夏秋瑜 Li Rui;Yang Zhiyou;Fan Xiuping;Jia Xuejing;Liu Ya;Xia Qiuyu(Guangdong Ocean University,Zhanjiang 524088,China)

机构地区：[1]广东海洋大学,广东湛江524088

出　　处：《广东化工》2024年第15期212-213,226,共3页Guangdong Chemical Industry

基　　金：广东海洋大学教育教学改革项目(一般项目)(PX-2721404,PX-972023214);广东海洋大学研究生教育创新计划项目(202240)。

摘　　要：传统封闭式教学模式限制了我校食品质量与安全省一流专业的发展,也越来越不适用于目前本科阶段的教书育人。因此,亟须进行线上与线下相结合的教学探索与实践。本文以食品质量与安全专业基础专业课程《食品专业英语》课程为例,探索线上与线下相结合的教学模式及其实践效果。实践结果表明,增加过程性评价的线上与线下混合式教学模式显著提高了学生学习兴趣、自主学习能力、学习效果及综合分析和解决问题的能力。本文可为本专业其他课程教学的改革提供理论参考。The traditional closed teaching mode has restricted the development of the first-class major of food quality and safety province in our university and it is also more and more unsuitable for teaching and educating students at the undergraduate stage.Therefore,it is urgent to combine online and offline teaching exploration and practice.This paper takes the basic course of food quality and safety major“Food Professional English”as an example to explore the combination of online and offline teaching mode and its practical effect.The practical results show that the mixed teaching mode of online and offline with process evaluation significantly improves students'learning interest,autonomous learning ability,learning effect and comprehensive analysis and problem-solving ability.This paper can provide theoretical reference for the teaching reform of other courses in this major.

关 键 词：教学改革 考核方式 课程思政 脂质 

分 类 号：G4[文化科学—教育学]