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采用信息化技术、资源,通过教学目标、学情分析、教学重难点、信息化教学策略选择与设计、教学过程、教学后记几个方面来优化“食用油脂的物理性质”的教学内容与活动设计,突破课内学时的局限,拓展学生知识视野,促进学生自主学习,培养学生创新和综合应用的能力,从而转变教师的教学方法和学生的学习方法,创新食品化学课程教学模式,提高教学效果。12
Adopting information technology and resources to optimize the teaching contents of “physical properties of edible oils and fats” through teaching objectives, learning analysis, teaching and learning difficulties and difficulties, information teaching strategy selection and design, teaching process and teaching postscript Activities, design, break the limitations of class hours, expand students’ knowledge, promote students’ autonomous learning, cultivate students’ abilities of innovation and comprehensive application, so as to change teachers’ teaching methods and students’ learning methods, innovate food chemistry teaching mode and improve teaching effect. 12