Reform and Practice of the"Food Physical Properties"Course Based on Blended Teaching Model
Building a high-quality curriculum system is one of the key elements in achieving comprehensive development and cultivating talented food science professionals with both moral integrity and competence in the new era.The paper addresses the characteristics of the course"Physical Properties of Food"and previous issues encountered in traditional teaching,while establishing a"Three Circles Nine Steps"teaching model.This model aims to enable students to understand,comprehend,and apply knowledge from six different perspectives through a progressive learning process.The implementation involves a diverse range of approaches that combine online and offline methods while integrating extracurricular activities with classroom instruction.Furthermore,It has incorporated elements of ideological and political education along with innovative scientific practices into the curriculum reform,and emphasized the active role of students during the teaching process.This approach not only enhances students'comprehensive abilities and innovative practical skills,but also lays a solid foundation for cultivating highly competent professionals with strong ethical qualities in the field of food science.
Political and ideological educationblended teachingphysical properties of foodteachingpractice
国家科技期刊平台
NSTL
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