IFT国际认证背景下"食品科学导论"全英语课程教学改革实践
Teaching Reform Practices of All-English Course"Introduction to Food Science"Under the Background of I FT International Certification
黄玥 1司晓晶 1韩梅 1冯华峰 1崔明晓 1白晨1
作者信息
- 1. 上海商学院食品系(上海 200235)
- 折叠
摘要
以IFT国际认证要求的食品科学类毕业生应具备四个学术和技术方面的核心能力为标准,对"食品科学导论"全英语课程从教学理念、教学内容、教学方法、考核方式等方面进行了教学改革,建立了以学生为中心、以问题为导向的教学模式和侧重过程考核的课程评价方式,深入挖掘了师生的潜力,取得了较好的教学效果,为IFT国际认证背景下的课程建设提供借鉴和参考.
Abstract
Based on the four core competencies compassing the academic content and skills of food science graduates required by IFT international certification,the all-English course"Introduction to Food Science"has been reformed from the aspects of teaching concept,teaching content,teaching methods and evaluation methods,and has established a student-centered and problem-oriented teaching model and a course evaluation method focusing on process assessment,which has deeply tapped the potential of teachers and students,and has achieved good teaching results.It may provide reference for course construction under the background of IFT international certification.
关键词
食品科学导论/食品技术学会(IFT)/教学模式/评价方式Key words
Introduction to Food Science/Institute of Food Technologists(IFT)/teaching mode/evaluation method引用本文复制引用
出版年
2024
NETL
NSTL
万方数据