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“乳与乳制品工艺学”BOPPPS+线上线下混合式教学设计创新实践

Innovative Practice of BOPPPS+online to Offline Blended Teaching Design of Milk and Dairy Product Technology

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【作者】 白英; 王俊国;

【Author】 BAI Ying;WANG Junguo;College of Food Science and Engineering,Inner Mongolia Agricultural University;

【机构】 内蒙古农业大学食品科学与工程学院;

【摘要】 基于BOPPPS循序式教学模式与以任务为导向的线上线下混合教学模式相结合。从教学手段、教学环境到评价体系均进行多元化设计,极大程度地激励学生的求知欲和学习主动性。为今后设计更加合理的教学内容和教授形式以迎合高速的教育教学改革步伐提供一定的研究基础,为新工科人才培养提供保障。

【Abstract】 The sequential teaching mode based on BOPPPS was combined with the online to offline blending teaching mode oriented task. The teaching means,teaching environment and the evaluation system were designed in a diversified way,which greatly encourages students’ thirst for knowledge and learning initiative. It provided a certain research basis for designing more reasonable teaching contents and teaching forms to meet the high-speed pace of education and teaching reform in the future,and provided a guarantee for the training of new engineering talents.

【基金】 内蒙古自治区教育科学研究“十三五”规划课题(NGJGH2020091);内蒙古农业大学线上线下一流本科课程(2021.06.30);内蒙古自治区线下一流本科课程(2021.07.01)
  • 【文献出处】 农产品加工 ,Farm Products Processing , 编辑部邮箱 ,2023年15期
  • 【分类号】TS252.4-4;G642
  • 【下载频次】19
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