徐云凤,陈俊亮,费 鹏,赵胜娟,罗 磊,康怀彬*
(河南科技大学食品与生物工程学院,河南洛阳 471023)
摘要:为了更好地在理论教学中实现“面向产出的教育”理念,加强面向学生核心素养发展的课堂深度学习设计,本文以高等院校食品化学课程为例,探讨了基于MOOC 的在线教育对于“新工科”建设的重要意义,分析了现行MOOC教育在实际教学应用中存在的问题以及提出了创新MOOC教育模式的举措,旨在进一步融合信息技术、改进教学方法、丰富教学手段、完善考核方式,尝试解决“新工科”背景下学生核心素质培养等问题,以期为食品化学等基础课程教学提供一些参考。
关键词:新工科;食品化学;MOOC
中图分类号:G642 文献标识码:A 文章编号:1674-506X(2021)03-0164-0004
Exploration and Enlightenment of Food Chemistry Teaching Reform Based on MOOC under the Background of New Engineering
XU Yun-feng, CHEN Jun-liang, FEI Peng, ZHAO Sheng-juan, LUO Lei, KANG Huai-bin*
(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang Henan 471023, China)
Abstract:In order to better realize the concept of “outcome- based education” in theoretical teaching and strengthen the design of deep class learning oriented to the development of students’ core literacy, this paper takes the food chemistry curriculum in colleges and universities as an example to discuss the significance of online education based on MOOC on the“new engineering”construction, analyze the problems of the current MOOC education in practical teaching applications and propose measures to innovate the MOOC education model. It aims to further integrate information technology, improve teaching methods, enrich teaching means, and improve assessment methods, trying to solve the problems of the cultivation of students’ core qualities under the background of “new engineering”, and hoping to provide some reference for the teaching of food chemistry and other basic courses.
Keywords:new engineering; food chemistry; MOOC
doi:10.3969/j.issn.1674-506X.2021.03-027
收稿日期:2020-07-21
基金项目:河南省高等教育教学改革研究与实践项目(2019SJGLX076);河南科技大学教育教学改革研究与实践项目(2019YB-041);河南科技大学校本研究项目(XBYJ2019015);河南科技大学博士科研启动基金项目(13480067)
作者简介:徐云凤(1989-),女,博士,讲师。研究方向:食品化学、营养与安全方面。
*通信作者
引用格式:徐云凤,陈俊亮,费鹏,等.新工科背景下基于MOOC的食品化学教学改革探索与启示[J].食品与发酵科技,2021,57(3):164-166,171.