PBL教学模式在“功能性食品”课程的应用
PBL Teaching Method in the Application of the Functional Food
王莉 1李斌 2王韧 1罗小虎 1李亚男 1陈正行1
作者信息
- 1. 江南大学食品学院,江苏无锡214122
- 2. 沈阳农业大学食品学院,辽宁沈阳110161
- 折叠
摘要
PBL教学法是以问题为基础的教学方法,该法以学生为主、老师为辅,提高学生的学习兴趣,培养学生的自主学习能力,提高分析和解决问题的能力.为了提高“功能性食品”课程的教学质量,研究引入PBL教学法,以11级食品科学与工程1班为试验组和对照组,从问卷调查、教学反馈、期末成绩3个方面对“功能性食品”课程PBL教学的效果进行了分析.结果发现,大部分学生成绩明显优于之前,学习能力提高显著,学生比较认同PBL教学法,PBL教学法值得进一步推广.
Abstract
PBL teaching method is based on the problem of teaching method,the method take the student as the main body,the teacher is auxiliary,improve students' interest in learning,cultivate students' autonomous learning ability,improve the ability of analyze and solve problems.In order to improve the Functional Food to learn this course quality of teaching,take class 1,grade 11 Food Science and Engineering as the experimental group and the control group.From the questionnaire survey,teaching feedback and final grade three aspects of Functional Foods PBL teaching effect are analyzed.The results show that the majority of students with obvious better than before,ability to learn and improve many,the students identify with PBL teaching method,PBL teaching method is worth popularizing further.
关键词
PBL教学法/功能性食品/应用Key words
Problem-based learning/functional food/application引用本文复制引用
出版年
2016
NETL
NSTL
维普
万方数据