案例教学法在食品专业课程中的实践与心得体会

Practice and Experience of Case Teaching Method in Food Professional Courses

本研究在深刻思考食品专业人才培养要求的基础上,结合课堂教学的需求,将案例教学法引入到食品工程原理与食品发酵工艺学的授课中。研究中将传统教学法与案例教学法分别在不同班级实施,通过考试成绩进行对比研究,并且结合学生的反馈意见,发现将案例教学法用于探索培养食品类综合应用型人才是切实可行的,同时将在此过程中得到的心得体会进行讨论。

Based on the profound consideration of the requirements for the training of food professionals,and in combination with the needs of classroom teaching, the case teaching method was introduced into the teaching of Food Engineering Principles and Food Fermentation Technology. In the study, the traditional teaching method and the case teaching method were implemented in different classes. Through the comparative study of test scores, and combined with the feedback from the students, it was found that it was feasible to use the case teaching method to explore and cultivate the comprehensive application talents of food. At the same time, the experience gained in the process was discussed.