| “食品感官评价”课程的多元化教学与考核方式改革研究 |
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| 引用本文： | 赵贝贝,霍权恭,张凌芳.“食品感官评价”课程的多元化教学与考核方式改革研究[J].农产品加工．学刊,2020(4):105-106,109. |
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| 作者姓名： | 赵贝贝 霍权恭 张凌芳 |
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| 作者单位： | 河南工业大学粮油食品学院;河南工业大学食品科学国家级实验教学示范中心 |
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| 基金项目： | 河南工业大学2019年本科教育教学改革研究与实践项目“‘食品感官评价’多样化教学与考核方法研究”（JXYJ-K201903） |
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| 摘 要： | 改革“食品感官评价”课程的多元化教学与考核方式,将传统的授课方法改为多媒体授课、小组讨论、学生小组汇报、参观学习等多种形式的教学。将课程考核方式改为课堂提问、课后作业、调研报告、设计汇报、实验表现、实验报告、期末考试相结合的形式。多种形式的教学方法使学生以多种形式参与课堂,显著提高了学生的学习积极性。多种形式的课程考核方式更有效地反映了学生的学生态度与学习效果。
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| 关 键 词： | 食品感官评价 多元化教学 考核方式 改革 学习效果 |
Research on the Reform of Diversified Teaching and Assessment Methods of Food Sensory Evaluation |
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| ZHAO Beibei,HUO Quangong,ZHANG Lingfang.Research on the Reform of Diversified Teaching and Assessment Methods of Food Sensory Evaluation[J].Nongchanpin Jlagong.Xuekan,2020(4):105-106,109. |
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| Authors: | ZHAO Beibei HUO Quangong ZHANG Lingfang |
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| Institution: | (College of Food Science and Engineering,He'nan University of Technology,Zhengzhou,He'nan 450001,China;National Experimental Teaching Demonstration Center of Food Science,He'nan University of Technology,Zhengzhou,He'nan 450001,China) |
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| Abstract: | This study reformed the diversified teaching and assessment methods of Food Sensory Evaluation.The traditional teaching methods will be changed to multimedia teaching,group discussion,student group report,visit learning and other forms of teaching.The course assessment method will be changed to a combination of classroom questions,homework,research report,design report,experimental performance,experimental report and final exam.Various forms of teaching methods enable students to participate in the classroom in a variety of forms,and significantly improve the learning enthusiasm of students.Various forms of course assessment reflect students'attitude and learning effect more effectively. |
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| Keywords: | Food Sensory Evaluation diversified teaching accessment methods reform learning effect |
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