食品案例“三阶段”教学法的应用及实践  

The Application and Practice of Food Case Study Three-Stage Teaching Method

作　　者：苗敬[1] 徐婧婷[1] 彭星云 郭顺堂[1] MIAO Jing;XU Jingting;PENG Xingyun;GUO Shuntang(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100091,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100091

出　　处：《农产品加工》2024年第19期122-124,128,共4页Farm Products Processing

摘　　要：案例教学法通过真实案例场景模拟,以事件的发生、发展及结局,引导学生不断从多角度思考整个事件,在提升学生团队协作能力和在真实案例中发现问题、分析问题、解决问题能力方面具有突出效果。“三阶段”案例教学法已在中国农业大学食品加工与安全领域专业核心课程“食品安全案例”中成功应用并依托农业硕士食品加工与安全领域案例教学和联合培养基地建设研讨会进行了全国推广。根据食品工程专业硕士的培养目标和要求,介绍了“三阶段”案例教学法在教学中的实施过程及实施效果。The case teaching method,through the simulation of real case scenarios,guides students to constantly think about the whole event from multiple perspectives based on the occurrence,development and outcome of the event,which has outstanding effects in improving students'team cooperation ability and their ability to discover,analyze and solve problems in real cases.The“Three-stage”case teaching method has been successfully applied in the course“food safety cases”in the major of food processing and safety in China Agricultural University,and promoted nationwide by relying on the case teaching training base construction seminar.According to the training objectives and requirements of the master of food engineering,this paper introduced the application background,implementation process and implementation effect of the“Three-stage”case teaching method applied to the food engineering design case.

关 键 词：案例教学法 专业学位 教学方式 食品工程 

分 类 号：G640[文化科学—高等教育学]