首页|食品工艺学课程PBL教学模式的探索

食品工艺学课程PBL教学模式的探索

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食品工艺学是食品科学与工程专业的主干和学位课程,具有很强的理论实践性,包含粮油加工、果蔬加工、肉制品加工、乳制品加工等食品加工内容.课程涉及内容丰富,知识点较多,而相对课时较少.在现有的教学模式下,学生课程参与度还有待加强,部分学生兴趣不同.而基于项目教学法的新教学模式的探索,有助于提升学生的参与度,多方面促进学生能力的提升,对食品专业生产实习、毕业论文(设计)及未来就业具有一定促进作用.
Exploration of Project-based Learning Teaching Model for Food Technology
Food technology is one of core and degree courses of food science and engineering.It has a strong theoretical and practical nature,which includes food processing contents such as grain and oil processing,fruit and vegetable processing,meat product processing,and dairy product processing.The course consists of a lot of content,many scattered knowledge points.But it has relatively fewer class hours.Under the existing teaching model,the participation degree of students'course needs to be strengthened,and some students have different interests.The exploration of new teaching models based on project-based learning could help increase students'participation,promote the students'abilities in many aspects,and have a certain promotion effect on food specialty production practice,graduation thesis(design)and future employment.

food technologyproject-based learningteaching modelreformproject presentation

魏帅、毛伟杰、刘书成、邵海艳、韩宗元、陈雷

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广东海洋大学,广东 湛江 524088

食品工艺学 项目教学法 教学模式 改革 项目汇报

广东海洋大学《食品工艺学》在线开放课程项目广东海洋大学教育教学改革项目广东省高等教育教学改革项目广东省研究生教育创新计划项目研究生联合培养基地广东省研究生教育创新计划项目

校教务201986号校教务202063号教高函[2020]20号粤教研函20221号2023JGXM-074

2024

10.3969/j.issn.1007-1865.2024.016.072

广东化工
广东省石油化工研究院

广东化工

影响因子：0.288
ISSN：1007-1865
年,卷(期)：2024.51(16)