Design and Implementation of a Functional Foods Program in an Innovative Teaching Model
DOI:
https://doi.org/10.61360/BoniCETR242016150402Keywords:
functional food course, innovative teaching mode, case teaching method, project-based learningAbstract
With the rise of health consciousness and the rapid development of the functional food market, functional food courses have become a key discipline in higher education to cultivate professionals and promote the development of students' theoretical and practical abilities. This paper discusses the design and implementation strategies of a functional food course under an innovative teaching model, emphasizing the importance of incorporating modern educational concepts and techniques, such as case-based pedagogy, project-based learning, interactive discussion, and collaborative learning, the integration of skills and theories, as well as the use of modern educational technologies and assessment and feedback mechanisms. Through these strategies, the course aims to increase students' learning interest, promote the deep integration of knowledge and skills, and, thus, effectively improve the teaching quality and learning effectiveness of the functional food course.
References
Chen, X., & Chen, S. (2021). Exploration based on improving the teaching quality of functional food research and development course. Industry and Technology Forum, 20(11), 226–227.
Wang, S., Jia, L., & Zhu, Y. (2021). Practical exploration of teaching functional food science in colleges and universities under the background of CDIO. Science and Technology Perspectives, 2021(35), 34–35.
Cheng, T., Liu, C., & Pi, X. (2022). Teaching practice of integrating innovation and entrepreneurship with higher vocational professional education by “simulation and entrepreneurship” mode--taking the teaching of “functional food processing technology” course as an example. Guangdong Vocational and Technical Education and Research, 2022(01), 48–54.
Liu, J., Su , A., & Xu, H. (2024). Research on the reform and innovation of the assessment method of “functional food” course under information technology. Agricultural Products Processing, 2022(04), 107–108, 113.
Song, Y., Wang, J., & Zhang, J. (2023). Teaching reform of natural products and functional foods based on “pbl+flipped classroom.” Sericulture Newsletter, 43(04), 52–57.
Pahati, G. jiang, Wu, X., & Zhang, Z. (2023). Implications of active pedagogy for the teaching of " functional food" course. Agricultural Products Processing, 2023(06), 106–108.
Liu, Y., Liu, Y., & Qin, F. (2022). Application of PBL combined with OBE in the reform of the course “functional food development practice.” Agricultural Product Processing, 2022(01), 93–96, 99.
Xiao, Y. (2021). Discussion on the application of course politics into the teaching of functional food. Journal of Wuhan Institute of Vocational Technology, 20(03), 51–54.
Published
Issue
Section
License
Copyright (c) 2024 Authors
This work is licensed under a Creative Commons Attribution 4.0 International License.
