PBL+CTTM在食品科学与工程专业实践教学中的应用

Application of PBL+CTTM in Practical Teaching of Food Science and Engineering Specialty

为进一步提高食品科学与工程专业实践教学质量,利用PBL+CTTM教学模式,通过试验组和对照组,对学生的思维能力、创新能力、参与企业管理能力、操作能力、解决问题能力等进行比较。结果显示,试验组综合能力明显优于对照组。因此,在食品科学与工程专业实践中开展PBL+CTTM教学模式非常必要,能有效地提高学生的综合能力。

In order to further improve the practice teaching quality of food science and engineering,the PBL+CTTM teaching mode was used.Through the experimental group and the control group,the students’thinking ability,innovation ability,enterprise management ability,operation ability and problem-solving ability were compared.The results showed that the comprehensive ability of the experimental group was significantly better than that of the control group.Therefore,it was very necessary to carry out PBL+CTTM teaching mode in the practice of food science and engineering,which effectively improved the comprehensive abilities of students.