《畜禽与水产品加工工艺学》课堂教学方案的优化设计——以“火腿类产品”的课堂教学优化设计为例

Optimization design of class teaching plan of technology of livestock,Poultry and fisheries processing——Using optimization design of class teaching of “Ham products” as an example

《畜禽与水产品加工工艺学》是我校食品学院本科生的专业选修课程,理论性和实践性都较强,做好课堂教学工作非常重要。本文以"火腿类产品"的课堂教学安排为例,探讨了综合运用"产品实物样品和图片"、"宣威火腿的加工技术"等视频短片和"某熏煮火腿等样品的产品标签内容"为教学素材,结合PPT课件对本课堂教学方案进行了精细优化设计和实施,加强了相关课程知识的融会贯通式的教学,通过问题引导进行教学互动,提高学生学习的参与性和积极性,很好地提高了课堂教学效果;也为学生深刻认识"畜禽与水产品"产品质量及工艺技术特点、开展相关研发打下基础,实现教学与科研相互促进。本文为《畜禽与水产品加工工艺学》的其它章节课堂教学优化设计提供了重要借鉴。

Technology of Livestock, Poultry and Fisheries Processing is one of the elective professional courses for un-dergraduates in College of Food Science and Engineering of our university, and it combines both theory and prac-tice, so it is very important to do a good job of class teaching for this course. In this text, by using the class teach-ing arrangement of ＂Ham Products＂ as an example,the integrated applying of ＂product samples and pictures＂ video clips such as ＂Xuanwei ham processing technology＂ and 44 product label content from some kind of smoked and boiled ham, etc. as teaching materials was discussed, and the class teaching plan combined with Power Point courseware was optimally designed and implemented in detail. Mastery teaching of the related curriculum knowledge was strengthened and the teaching interaction through question guiding well improved the participation and enthusi-asm of students in learning and the effect of class teaching. It also laid the foundation for students profound under-standing of ＂livestock, poultry and fisheries＂ products quality and process technical characteristics, and it could fa-cilitate related research and development, and made students realize the mutual promotion of teaching and research. This text provided an important reference for class teaching optimization design of other chapters in the course Tech-nology of Livestock, Poultry and Fisheries Processing.