Teaching Reform of Functional Foods Course Based on Project Learning

Shanhong Zhu ； Dajing Fang

《Advance Journal of Food Science and Technology》 8卷2期 (2015/05) Pp. 105-108

並列摘要

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.

並列關鍵字

Functional foods ； practical problems ； project-based learning