【摘要】 以新工科课堂评价的有关理论为基础,将学生作为主体,以"提高自主学习、创新、综合分析及解决问题能力,促进学生的德、智、体、美等方面素养的全面发展"为指导思想,构建适合食品科学与工程、食品质量与安全专业工程教育与学生学习特点的《食品工艺学》课堂评价方式。形成"评价-分析-反馈-改进-再评价-再分析-再反馈"的螺旋闭环式的评价方式提升机制,实现课程评价方式的不断改革和创新。更多还原

【Abstract】 Based on the relevant theories of the new engineering classroom evaluation, with students as the main body,to improve independent learning,innovation,comprehensive analysis and problem-solving abilities,and to promote the comprehensive development of students’ moral, intellectual, physical, and aesthetic qualities as the guiding ideology. Constructing a classroom evaluation method of Food Technology suitable for food science and engineering,food quality and safety professional engineering education and students’ learning characteristics. Forming a promotion mechanism with spiral closed-loop evaluation method, that is analysis,feedback,improvement,re-evaluation,re-analysis,re-feedback,realizing the continuous reform and innovation of the course evaluation method.更多还原