Practice in Food Chemistry Curriculum Reform Oriented to Improving Students'Ability to Solve Complex Problems:Innovative Exploration of HOOK Teaching Model
The course of Food Chemistry is the key connection point for students majoring in food science and engineering to learn basic courses in"chemistry"and professional courses in"food".It is also a practical transformation of chemistry in food processing,playing an important role in connecting the past and the future.However,in the traditional classroom teaching of the course,there exist three major teaching pain points:"students'poor learning of instructional content,loss of love for the teaching model,and shallow exploration in learning".In response to these three teaching pain points,by focusing on improving students'ability to solve complex problems,the teaching team of the course performed an innovative teaching reform in terms of teaching content,reconstructed in three-dimensions in order to solve the problem of students'poor learning,a HOOK model,adopted to instill students'love so as to change the state of their loss of love for the teaching model,and comprehensive resources and multidimensional evaluation,used to improve"students'shallow exploration in learning".In the process of curriculum reform and innovation,the teaching team took the innovation of"HOOK"teaching model as the fundamental means.Moreover,in the HOOK model by constructing four modules"trigger→action→reward→investment",the team created a positive triggering situation to stimulate students'desire for exploration and innovation spirit and cultivate students'self drive for learning and action,and also combined various reward means to help achieve students'sustained investment of enthusiasm and energy and create an immersive classroom,which students love.
complex problemsFood Chemistryinnovation and reformteaching model
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