王光强，赖凤羲，张 汇，艾连中^*

（上海理工大学医疗器械与食品学院，上海食品微生物工程技术研究中心，上海 200093）

摘要：由于目前的培养和市场需求出现脱节，亟需对相关课程进行改革，而功能性食品课程的建设是其中重要的一环。针对功能性食品在讲授中存在内容多而陈旧、枯燥乏味且难于激起学生学习兴趣等问题。我们结合授课对象特点，对教学内容进行精简化与重点化的分类，采用大量的市场上的实际案例进行支撑，并结合灵活的课堂活动，切实促进学生理解与学习，及时进行教学反思，进一步提高教学质量。应用案例教学充分调动了学生的参与性、主动性和积极性，不断提高了学生的自主学习能力，学生也更愿于发现介绍分析身边的功能性食品，为开拓具有创新性和实用性产品提供基础。

关键词：功能性食品；案例教学；教学质量；亚健康

中图分类号：G642   文献标识码：A   文章编号：1674-506X（2020）05-0141-0004

Carrying out Teaching Reform of Functional Food Course Based on Case

WANG Guang-qiang, LAI Feng-xi, ZHANG Hui, AI Lian-zhong^*

（School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China;

Shanghai Engineering Research Center of Food Microbiology, Shanghai 200093, China）

Abstract：Because of the current teaching and market demand out of line，the urgent need to reform related courses, and the course “Functional Foods” is one of the important field in the food-related curriculum. It is boring and difficult to arouse students' interest in learning. The formulations of functional foods will be elucidated using real cases from the healthy foods approved officially, in order to improve the learning achievements and innovative R&D abilities of the students. During teaching, the lecturers will deliver the knowledges pointedly and importantly, according to student’s specialties. They will be supported with many practical cases and vivid in- class activities. In addition, the teaching activities will proceed flexibly based on students’ feedbacks and teachers’ introspections, in order to improve the teaching quality. Evidently, teaching activities with real cases will motivate students’ involvement, proactivity, and activity, increase students’ self-learning ability, and achieve the goal of improving teaching quality.

Keywords：Functional food, case teaching, teaching quality, sub-health

doi：10.3969/j.issn.1674-506X.2020.05-028

收稿日期：2020-04-16

基金项目：上海理工大学研究生课程建设项目（19000052）

作者简介：王光强（1985-），男，博士，副教授。研究方向：食品微生物。

*通讯作者

引文格式：王光强,赖凤羲,张汇,等.基于案例开展功能性食品课程教学改革[J].食品与发酵科技,2020,56(5):141-144.