摘要
基于问题驱动学习(problem-based learning,PBL)和构思-设计-实现-运行(conceive-design-implementoperate,CDIO)理念,进行了食品化学实验课程的教学改革,将传统灌输式被动型的学习转变为互动式主动型学习,将结果性、应试性的教学评价转变为覆盖课前、课上、课后全过程的过程性评价。经过实践发现,新的教学模式激发了学生学习的主动性,提升了学生实验技能和团队协作能力,增加了课程满意度,提高了教学质量,以期为实验教学改革提供新思路,为自主学习型人才和创新型人才的培养提供参考。
Based on the concept of Problem-Based Learning(PBL)and Conceive-Design-Implement-Operate(CDIO),the teaching reform of food chemistry experiment course was carried out.This teaching mode transformed indoctrination learning to independent and initiatively learning,the result oriented and exam-oriented teaching evaluation was modified to process evaluation covering the whole process of course learning.This teaching mode stimulated learning initiative,improved the experimental skill and team cooperation ability,increased course satisfaction and significantly promoted teaching quality,which was expected to provide new ideas for experimental teaching reform and offer reference for the cultivation of independent learning and innovative talents.
作者
庞敏
刘茜
蔡松铃
PANG Min;LIU Qian;CAI Song-ling(Sanda University,Shanghai 200120,China)
出处
《食品与发酵科技》
CAS
2021年第5期133-136,共4页
Food and Fermentation Science & Technology
基金
上海杉达学院教学改革项目(A020203.19.008)。
