基于混合教学模式的“食品物性学”课程改革与实践  

Reform and Practice of the“Food Physical Properties”Course Based on Blended Teaching Model

作　　者：李卓思 马悦 董庆利[1] LI Zhuosi;MA Yue;DONG Qingli(School of Health Science and Engineering,University of Shanghai for Science and Engineering,Shanghai 200093,China)

机构地区：[1]上海理工大学健康科学与工程学院,上海200093

出　　处：《工业微生物》2024年第6期164-168,共5页Industrial Microbiology

基　　金：“上海理工大学本科课程思政示范课程建设项目”专项资助

摘　　要：构建高质量课程体系是食品类专业教育实现全面发展和培养德才兼备的新时代食品科学人才的关键环节之一。文章基于食品物性学的课程特点及其传统教学中存在的问题,探索了混合教学模式下的食品物性学教学改革,建立了“三环九步”的教学模式,以期通过循序渐进的学习过程,帮助学生从6个不同角度去理解、领会和应用知识。改革采用线上线下结合以及课内课外结合的多元化形式,并将思政元素与科教创新实践融合到教学体系中,既强调了学生在教学过程中的主体地位,又提高了学生的综合素质和创新实践能力,为培养专业能力过硬和道德素质良好的食品专业人才奠定了坚实的基础。Building a high-quality curriculum system is one of the key elements in achieving comprehensive development and cultivating talented food science professionals with both moral integrity and competence in the new era.The paper addresses the characteristics of the course“Physical Properties of Food”and previous issues encountered in traditional teaching,while establishing a“Three Circles Nine Steps”teaching model.This model aims to enable students to understand,comprehend,and apply knowledge from six different perspectives through a progressive learning process.The implementation involves a diverse range of approaches that combine online and offline methods while integrating extracurricular activities with classroom instruction.Furthermore,It has incorporated elements of ideological and political education along with innovative scientific practices into the curriculum reform,and emphasized the active role of students during the teaching process.This approach not only enhances students’comprehensive abilities and innovative practical skills,but also lays a solid foundation for cultivating highly competent professionals with strong ethical qualities in the field of food science.

关 键 词：思政建设 混合式教学 食品物性学 教学 实践 

分 类 号：G642[文化科学—高等教育学] TS201-4[文化科学—教育学]