刘新鑫，黄 卉，庄 红，时晓磊，奚春宇^*

（吉林大学食品科学与工程学院，吉林长春 130062）

摘要：《食品化学》是高校食品科学与工程专业的基础必修课，融有化学、生物等经典学科特点，它是一门应用性、综合性较强的基础学科。本论文在疫情特殊时期的教学背景下，将传统的线下教学搬到线上进行，从教学方式、教学平台、实践应用、反馈渠道等方面进行改革，根据《食品化学》课程的专业属性，利用信息化手段“因材施教”，开展了切实有效、形式多样的线上教学，同时也提出了具体的实施和实践途径，并取得了良好的教学效果，为后续的O2O混合教育模式打下坚实基础。

关键词：疫情时期；食品化学；在线教学；教改

中图分类号：TS201.2；G642   文献标识码：A   文章编号：1674-506X（2020）04-0126-0003

Online Teaching of Food Chemistry for Undergraduate Students in Epidemic Prevention and Control Period

LIU Xin-xin, HUANG Hui, ZHUANG Hong, SHI Xiao-lei, XI Chun-yu^*

（College of Food Science and Engineering, Jilin University, Changchun Jilin 130062, China）

Abstract：Food Chemistry is a basic required course for Food science and engineering majors in colleges. It combines the characteristics of classical disciplines such as chemistry and biology. It is a basic subject with strong applicability and comprehensiveness. In this paper, under the teaching background of the special epidemic period, the traditional offline teaching has been moved to online, and the reform has been carried out from the aspects of teaching methods, teaching platforms, practical applications, feedback channels, etc. According to the professional attributes of the course “Food Chemistry”, the effective and diversified online teaching has been carried out by means of information technology "teaching students according to their aptitude". At the same time, the specific implementation and practical approaches have been proposed, and good teaching results have been achieved, laying a solid foundation for the subsequent O2O (Online To Offline) mixed education mode.

Keywords：epidemic period; food chemistry; online teaching; teaching reform

doi：10.3969/j.issn.1674-506X.2020.04-025

收稿日期：2020-06-18

基金项目：吉林大学本科教学改革研究项目（2019XYB147，2019XYB398）

作者简介：刘新鑫（1983-），女，硕士，实验师。研究方向：食品安全与检测。

*通讯作者

引文格式：刘新鑫,黄卉,庄红,等.疫情防控时期《食品化学》本科线上教学探究[J].食品与发酵科技,2020,56(4):126-128.