体验式教学在应用型本科高校“食品化学”教学中的应用

Application of Experiential Teaching in“Food Chemistry”Courses in Application-Oriented Undergraduate University

应用型本科高校食品类专业教学的目的是为食品产业培养应用型人才,不断促进产业发展与创新,服务健康中国战略,保障食品安全。针对目前我国应用型本科高校食品类专业“食品化学”课程的教学现状,引入体验式教学理念,结合体验式教学的内涵与特征,强调以学生为中心,通过“教与学”的良性互动,增加学生的感官体验、操作体验、互动过程、实践经历等促使其主动探索发现。通过“情境设置-主体体验-评价体验-体验迁移”的模式,改变传统教学模式单向灌输的弊端,激发学生对食品化学的学习兴趣和主动性,启发学生自主进行知识体系的构建,达到应用型人才的培养目标。

The purpose of food majors teaching in application-oriented undergraduate university is to cultivate applied talents for the food industry,continuously promote industrial development and innovation,serve the Healthy China strategy,and ensure food safety.In response to the current teaching situation of food chemistry courses in application-oriented undergraduate university in China,the concept of experiential teaching is introduced.Combining the connotation and characteristics of experiential teaching,it emphasizes student-centered approach.and students are encouraged to explore and explore actively through the positive interaction between teaching and learning,students'sensory experience,operational experience,interactive process,and practical experience.By adopting the model of"context setting-subject experience-evaluation experience-experience transfer",we aim to change the drawbacks of traditional teaching methods that are one-way instilled,stimulate students'interest and initiative in learning food chemistry,inspire them to independently construct their knowledge system,and achieve the goal of cultivating applied talents.