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基于能力本位的“食品分析实验”教学改革与创新研究

Research on the Reform and Innovation of Food Analysis Experiment Teaching Based on Competency-based
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摘要 针对学生普遍存在的实验课积极性不足、实验操作不规范、团队协作不足、实验结果不会分析等问题,以“食品分析实验”教学为教改对象,引入“能力本位”启动学生以自学为主导的教学理念,从实验内容的选择排序,课前预习、课中实操、课后实验结果分析与实验报告撰写等方面入手,探索新的实验教学模式,并通过问卷调查的方式了解学生对新的教学模式的接受性及学习成效。教改结果表明,采用新的教学模式,绝大部分学生能够提前较深入地预习实验内容,明显提升学生的实验操作能力,实验报告撰写格式及实验结果分析讨论更为规范。问卷星结果表明,80%的学生认为提升了自我的实验能力和文献查阅和分析能力,日后更愿意从事食品分析的相关工作。基于学生能力本位的教改方式实施了2届学生,均表明新教学方法能有效促进学生的学习积极性,提高学生的实验操作能力及数据结果分析能力,加深巩固学生对该课程的知识理论和架构更深层次的理解。 Aiming at the problems commonly existing among students,such as lack of enthusiasm for experimental courses,nonstandard experimental operation,lack of teamwork,and inability to analyze experimental data,the Food Analysis Experiment course was taken as the ability based teaching concept to start the students'self-study oriented teaching philosophy,starting with the selection and sequencing of experimental content,pre-class preview,practical operation in class,experimental results analysis and experimental report writing after class.Explored the new experimental teaching mode,and understand the students'acceptance of the new teaching mode and learning effect through questionnaire survey.The results of the teaching Innovation show that:with the new teaching mode,most students could preview the experimental content in advance,significantly improve the students'experimental operation ability,and the format of the experimental report and the analysis and discussion of the experimental results were more standardized.The results of the questionnaire show that 80%of the students think that they had improved the experimental ability,literature review and analysis ability,and they were more willing to engage in food analysis related work in the future.The teaching reform based on students'ability had implemented two sessions of students,which showed that the new teaching method could effectively promote students'learning enthusiasm,improve students'experimental operation ability and data result analysis ability,and deepen and consolidate students'deeper understanding of the knowledge theory and structure of this course.
作者 刘寿春 林华娟 高加龙 曹湛慧 周浓 钟赛意 LIU Shouchun;LIN Huajuan;GAO Jialong;CAO Zhanhui;ZHOU Nong;ZHONG Saiyi(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang,Guangdong 524088,China)
出处 《农产品加工》 2023年第9期117-120,共4页 Farm Products Processing
基金 广东海洋大学教育教学改革项目(XJJGYB-2019-21) 广东省本科高校教学质量与教学改革工程项目课程教研室建设项目(粤教高函[2021]29号) 广东省高校科技创新团队项目(2021KCXTD021)。
关键词 食品分析实验 能力本位 改革 Food Analysis Experiment competence-based reform
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