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国家级一流本科课程《食品营养学》建设的探索与实践

杨瑞丽 沈兴 徐振林 柳春红 雷红涛 李美英 孙远明 王弘

杨瑞丽,沈兴,徐振林,等. 国家级一流本科课程《食品营养学》建设的探索与实践[J]. 食品工业科技,2022,43(12):377−382. doi:  10.13386/j.issn1002-0306.2022020238
引用本文: 杨瑞丽,沈兴,徐振林,等. 国家级一流本科课程《食品营养学》建设的探索与实践[J]. 食品工业科技,2022,43(12):377−382. doi:  10.13386/j.issn1002-0306.2022020238
YANG Ruili, SHEN Xing, XU Zhenlin, et al. Exploration and Practice of the National Top-class Undergraduate Course “Food Nutriology” Construction[J]. Science and Technology of Food Industry, 2022, 43(12): 377−382. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022020238
Citation: YANG Ruili, SHEN Xing, XU Zhenlin, et al. Exploration and Practice of the National Top-class Undergraduate Course “Food Nutriology” Construction[J]. Science and Technology of Food Industry, 2022, 43(12): 377−382. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022020238

国家级一流本科课程《食品营养学》建设的探索与实践

doi: 10.13386/j.issn1002-0306.2022020238
基金项目: 国家级一流本科课程(教高函[2020]8号);广东省在线开放课程(粤教高函[2020]19号);华南农业大学教育教学改革与研究项目(JG19061)。
详细信息
    作者简介:

    杨瑞丽(1977−),女,博士,副教授,研究方向:食品营养与功能性食品,E-mail:rlyang77@scau.edu.cn

    通讯作者:

    王弘(1973−),女,博士,教授,研究方向:食品安全与营养,E-mail:gzwhongd@163.com

  • 中图分类号: G642.0

Exploration and Practice of the National Top-class Undergraduate Course “Food Nutriology” Construction

  • 摘要: 《食品营养学》是华南农业大学食品相关专业的主干课程之一,课程团队致力于教学改革创新与实践,持续优化课程教学资源,将智能化、信息化技术手段融入教学,逐步形成“学-思-辨-用相结合”的教学模式。课程于2020年11月获批教育部首批国家级一流本科课程。本文主要从课程建设发展历程、课程定位与目标、课程团队建设、课程内容与资源建设、课程教学模式及特色创新等方面介绍其建设情况,可为推进食品科学类课程建设及教学改革提供一定的参考。
  • 图  1  《食品营养学》课程建设发展历程图

    Figure  1.  Construction and development process of the course “Food Nutriology”

    图  2  食品营养研究前沿动态、教师科研成果及产业发展趋势的部分课件

    Figure  2.  Part of the screenshots of teaching courseware for frontier trends in food nutrition research , teachers' scientific research achievements and industrial development trend

    图  3  《食品营养学》教材建设发展历程

    Figure  3.  Development process of textbook “Food Nutriology”

    图  4  “学-思-辨-用相结合”的教学模式

    Figure  4.  “Learning-thinking-distinguishing-applying combination” teaching model

    图  5  “线上线下”混合式教学组织方式

    Figure  5.  “Online and offline” mixed teaching organization

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出版历程
  • 收稿日期:  2022-02-28
  • 网络出版日期:  2022-04-24
  • 刊出日期:  2022-06-08

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