Teaching Exploration and Practice of Biochemical Course of Food Specialty Based on Training Innovation and Entrepreneurship Ability
- DOI
- 10.2991/icsshe-17.2017.134How to use a DOI?
- Keywords
- Food biochemistry, Innovation and entrepreneurship ability, Exploration, Practice
- Abstract
The paper explores the teaching of biochemical courses of food specialty. Because the biochemistry course of food knowledge points are more and difficult to understand, we hope this article can help students better study. The final purpose of the teaching reform is to strengthen students' scientific literacy and ability, promote the enhancement of students' innovative and entrepreneurial ability, and improve their core competitiveness. The teaching reform of the article is mainly from the teaching content optimization, the adjustment of teaching methods and the cultivation of practical ability in three aspects, and then the three reforms are applied to the daily classes to help students improve their ability. Through the reform in the application of the actual teaching, it is found that all aspects of the student status are indeed better than before, and student achievements have been improved. Flipped classroom teaching methods have reached a very good effect, more welcomed by the students, and we liked this efficient way of teaching. The content of this article is the author in the daily work to explore the hope that with more teaching workers to share, we common progress.
- Copyright
- © 2017, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Ling Li AU - Yani Chang AU - Juanjuan Bai AU - Tieling Liu PY - 2017/09 DA - 2017/09 TI - Teaching Exploration and Practice of Biochemical Course of Food Specialty Based on Training Innovation and Entrepreneurship Ability BT - Proceedings of the 2017 3rd International Conference on Social Science and Higher Education PB - Atlantis Press SP - 533 EP - 536 SN - 2352-5398 UR - https://doi.org/10.2991/icsshe-17.2017.134 DO - 10.2991/icsshe-17.2017.134 ID - Li2017/09 ER -