摘要
食品工艺学课程作为食品科学与工程专业的专业教育核心课,实验部分是重要的实践环节,对于学生动手能力、专业技能以及解决问题能力的培养具有重要意义。而在疫情特殊情况下,无法在实验室进行实验,通过有效合理设计,让学生可以在家中完成实验,并通过PPT制作和视频方式在线汇报讨论,提高了学生的参与度,同时优化了实验成绩组成,整体效果较好。
Food technology is one of core professional education courses of food science and engineering and the experimental course is an important practical part, which is of great significance to the cultivation of students’ practical ability, professional skills and problem-solving ability. Under the special situation of the epidemic, it is impossible to carry out the experiment in the laboratory. Through effective and reasonable design, students can complete the experiment at home, and by using PPT and video for online reporting and discussion, students’ participation is improved. Meantime, the composition of experimental scores is optimized. The overall effect is good.
作者
魏帅
毛伟杰
刘书成
邵海艳
Wei Shuai;Mao Weijie;Liu Shucheng;Shao Haiyan(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China)
出处
《广东化工》
CAS
2020年第16期247-248,共2页
Guangdong Chemical Industry
基金
《水产食品加工学》广东省在线开放课程建设项目,广东省海洋食品绿色加工技术研究团队项目(2019KCXTD011)
《食品工艺学》广东海洋大学在线开放课程项目,广东海洋大学青年教师能力培养提升计划项目。
关键词
食品工艺学
学生参与度
措施
food technology
student participation
measures
