Proceedings of the 2017 3rd International Conference on Social Science and Higher Education

Teaching Exploration and Practice of Biochemical Course of Food Specialty Based on Training Innovation and Entrepreneurship Ability

Authors
Ling Li, Yani Chang, Juanjuan Bai, Tieling Liu
Corresponding Author
Ling Li
Available Online September 2017.
DOI
https://doi.org/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.
Open Access
This is an open access article distributed under the CC BY-NC license.

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Proceedings
2017 3rd International Conference on Social Science and Higher Education
Part of series
Advances in Social Science, Education and Humanities Research
Publication Date
September 2017
ISBN
978-94-6252-395-1
ISSN
2352-5398
DOI
https://doi.org/10.2991/icsshe-17.2017.134How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

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  - 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  - https://doi.org/10.2991/icsshe-17.2017.134
ID  - Li2017/09
ER  -