Innovation and Exploration of the Double Helix Teaching Mode of Food Preservation Curriculum Group

LUO Zisheng; YE Xingqian; WANG Lei; LIU Donghong; LI Li

doi:10.13386/j.issn1002-0306.2021090081

Volume 42 Issue 24

Dec. 2021

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Science and Technology of Food Industry > 2021 > 42(24): 363-366. > DOI: 10.13386/j.issn1002-0306.2021090081

LUO Zisheng, YE Xingqian, WANG Lei, et al. Innovation and Exploration of the Double Helix Teaching Mode of Food Preservation Curriculum Group[J]. Science and Technology of Food Industry, 2021, 42(24): 363−366. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090081.

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Innovation and Exploration of the Double Helix Teaching Mode of Food Preservation Curriculum Group

College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China

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Received Date: September 05, 2021
Available Online: October 22, 2021

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Abstract

The food preservation curriculum group, mainly including introduction to food preservation, food freshness maintenance and food preservation, and other courses, covers two important food preservation technologies, food processing and food preservation, which is strong cross-cutting and comprehensive. The teaching of food preservation technology at Zhejiang University is carried out in the form of a curriculum group, which is an important part of the education of undergraduates majoring in food science and engineering. The teaching team innovatively proposes a double helix teaching organization model based on Bruner’s spiral cognitive theory. The teaching reform has effectively realized the organic integration of the courses in the course group, improved the quality of the food preservation course group, and will create a new way of teaching reform for the food course group.
- food preservation,
- double helix,
- Bruner,
- teaching model,
- teaching reform

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