“食品原料学”课程教学改革的探索与实践

Exploration and Practice of Teaching Reform of Food Raw Materials Science

“食品原料学”是食品专业的一门必修专业基础课,课程知识面广且零散,教学任务较重,学生学习主动性不高。通过对“食品原料学”教学手段和方法进行改革,将线上线下混合式教学相结合、传统教学与多媒体教学相结合,采用以问题为导向的课堂讨论、案例式教学、小组讨论等多种教学方法,并不断完善考核方式,使教学质量得到很大的提高,为开展“食品原料学”教学的教师提供参考。

Food Raw Materials Science was a compulsory professional basic course for food majors.The course knowledge was wide and scattered,the teaching tasks were heavy,and the students'learning initiative was not high.By reforming the teaching methods and methods of Food Raw Materials Science,combining online and offline hybrid teaching,traditional teaching and multimedia teaching,using problem-oriented classroom discussion,case-based teaching,group discussion and other teaching methods and constantly improved the assessment methods,so that the quality of teaching had been greatly improved,and provided reference for teachers who carry out the teaching of food raw materials.