文献类型：期刊文献

英文题名：Teaching reform of functional foods course based on project learning

作者：Zhu, Shanhong[1,2]; Fang, Dajing[3]

第一作者：Zhu, Shanhong;朱珊虹

通讯作者：Zhu, Shanhong

机构：[1] School of Computer and Information Engineering, Xinxiang University, Henan, China; [2] International School of Software, Wuhan University, Wuhan, China; [3] School of Resource and Environmental Science, Wuhan University, Wuhan, China

第一机构：新乡学院计算机与信息工程学院

年份：2015

卷号：8

期号：2

起止页码：105-108

外文期刊名：Advance Journal of Food Science and Technology

收录：EI(收录号：20152400928792);Scopus(收录号：2-s2.0-84930512149)

语种：英文

外文关键词：Functional food

摘要：This study introduces Project-based learning in functional foods Teaching, adjusting and optimizing the functional foods subjects teaching to make it more operational, practical and updating the traditional teaching methods, which is of great significance with remarkable results. And it is suitable teaching method in food science. Project-based learning refers to the teaching activities through the implementation of a complete project carried out with the aim of organically combining the theory teaching and practice teaching and fully exploiting the creative potential of students and improving their overall quality of solving practical problems and ability. ? Maxwell Scientific Organization, 2015.