“功能性食品”教学模式改革与实践

Teaching Reform and Practice in the Functional Food

随着信息技术的高速发展和多元化教育元素的应用,催生了线上线下混合式教学模式这一产物,该教学模式的优势是弥补了传统线下教学方法的不足,从而提升整个教学过程的质量和效果。“功能性食品”在我国食品科学与工程专业尚属于新兴学科和领域,是多领域、多学科交叉和融合的一门重要的食品科学专业课程,学习过程需经历知识掌握、知识存储和知识再现3个阶段,传统教学方法则不具备知识再现功能;混合式教学的应用解决了知识重构与升华问题,做到及时诊断、科学调整,激发学习者的积极性和自主探究能力,开阔学生视野,加强师生互动,提高教学质量。旨在为全面提升“功能性食品”教学质量与效率提供理论和方法指导,又为同类课程开展混合式教学提供借鉴。

With the rapid development of information technology and the application of diversified educational elements,the product of online and offline hybrid teaching mode has been born.Its advantage is to make up for the shortcomings of traditional teaching methods,thereby improving the quality and effect of classroom teaching.Functional Food is still a new subject and field in my country.It is an important food professional course with multi-fields,multi-disciplinary cross and integration.The learning process must go through three stages of knowledge mastery,knowledge storage and knowledge reproduction.Traditional teaching the law does not have the function of knowledge reproduction;the application of blended teaching solves the problem of knowledge reconstruction and sublimation,achieves timely diagnosis and scientific adjustment,stimulates learners'enthusiasm,broadens students'horizons,strengthens students'independent inquiry ability,and promotes teacher-student interaction.Improve the quality of teaching.It aims to provide theoretical and methodological guidance for the overall improvement of the teaching quality and efficiency of Functional Food,and to provide reference for the mixed teaching of similar courses.