Exploration on Biochemistry Teaching Reform for Food Major under the MOOC Environment
- Feng Ding, Xingli Zhang
- Corresponding Author
- Feng Ding
Available Online September 2018.
- https://doi.org/10.2991/icsshe-18.2018.32How to use a DOI?
- MOOC, food major, biochemistry, teaching reform
- The rise of MOOC worldwide has brought the unprecedented shocks and challenges to the traditional class teaching. Although the content of biochemistry courses in the MOOC resource of the universities at home and abroad has continued to increase, the systematic analysis and studies for the application practice of these courses are still insufficient. This paper performs analysis and summary on the problems in the of implementing the MOOC for the food biochemistry course e.g. the non-reconciliation of teaching programme in the establishment of MOOC teaching platform, face-to-face course and the organization of communication channels, MOOC development and application capacity of teachers are insufficient, the organization of course content is short of interest, the study efficiency of face-to-face course is low, the communication channels of course are not smooth and the form of class notes is too simple, as well as puts forwards the corresponding advises to provide the references for promoting the biochemistry teaching reform of food major.
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Feng Ding AU - Xingli Zhang PY - 2018/09 DA - 2018/09 TI - Exploration on Biochemistry Teaching Reform for Food Major under the MOOC Environment BT - 2018 4th International Conference on Social Science and Higher Education (ICSSHE 2018) PB - Atlantis Press SN - 2352-5398 UR - https://doi.org/10.2991/icsshe-18.2018.32 DO - https://doi.org/10.2991/icsshe-18.2018.32 ID - Ding2018/09 ER -