| 融合慕课和虚拟仿真实验项目训练的“食品工艺原理”课程教学设计 |
| |
| 引用本文： | 马嫄,叶坤月,刘晓翠,杨潇,李旭.融合慕课和虚拟仿真实验项目训练的“食品工艺原理”课程教学设计[J].农产品加工．学刊,2022(3). |
| |
| 作者姓名： | 马嫄 叶坤月 刘晓翠 杨潇 李旭 |
| |
| 作者单位： | 西华大学食品与生物工程学院 |
| |
| 基金项目： | 四川省“课程思政”示范专业建设项目(2021年2月);西华大学教改项目“食品质量与安全专业人才校、地、企协同培养模式的研究与实践”(西华行字[2017]165号);西华大学“食品工程工艺课程群”教学团队建设项目(西华行字[2020]170号)。 |
| |
| 摘 要： | 以提高课程教学效果为出发点,以培养有专业知识素养和实践能力的创新型人才为目标,通过线上-慕课和虚拟仿真训练项目与线下-课堂与实验操作相结合的"食品工艺原理"课程教学设计,能极大地提升学生独立思考、自主学习获得高阶性知识和解决复杂工程问题的能力,实现课程教学目标。
|
| 关 键 词： | 慕课 食品工艺原理 虚拟仿真实验 课程教学设计 |
Teaching Design of the Course Principles of Food Technology Based on MOOC and Virtual Simulation Experimental Project Training |
| |
| MA Yuan,YE Kunyue,LIU Xiaocui,YANG Xiao,LI Xu.Teaching Design of the Course Principles of Food Technology Based on MOOC and Virtual Simulation Experimental Project Training[J].Nongchanpin Jlagong.Xuekan,2022(3). |
| |
| Authors: | MA Yuan YE Kunyue LIU Xiaocui YANG Xiao LI Xu |
| |
| Institution: | (College of Food and Bioengineering,Xihua University,Chengdu,Sichuan 611743,China) |
| |
| Abstract: | Taking the improvement of course teaching effect as the starting point and cultivating innovative talents with professional knowledge and practical ability as the goal,Food Technology Principles Curriculum teaching design can greatly enhance students’ ability to think independently,learn independently to obtain high-level knowledge and solve complex engineering problems,and achieve the goal of curriculum teaching through the online-MOOC class and virtual simulation training project and offline-classroom and experimental operation. |
| |
| Keywords: | MOOC Principle of Food Technology virtual simulation experiment course teaching design |
| 本文献已被 维普 等数据库收录！ |
