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Interdisciplinary Project-Based Teaching in Food Chemistry Experiments Integrating Traditional Culture and Professional Concepts: Optimization of Traditional Chinese Rice Wine Brewing Conditions
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DOI：10.1021/acs.jchemed.5c00745.png)
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Abstract
En 中文
To enhance students’ scientific experimentation skills and facilitate their understanding of careers and culture related to food chemistry, this study designed and implemented a food chemistry experimental project. Rooted in traditional culture and professional principles, this experimental project adopts an interdisciplinary project-based teaching approach. It focused on integrating theoretical knowledge from various disciplines into practice to help students master research methods in food chemistry experiments and food production processes, thereby fostering their comprehensive literacy. The teaching case selected was “Optimization of Brewing Conditions for Traditional Chinese Rice Wine”. Throughout the teaching process, students’ thinking and abilities were prioritized for assessment. We effectively combined experimental grades, self-assessment and mutual assessment, and questionnaire survey results to evaluate students’ overall learning outcomes. Compared to traditional laboratory classes, this interdisciplinary project-based teaching model in food chemistry helps stimulate students’ enthusiasm for learning and improves teaching quality.
Keywords:
Beverages
Food
Students
Teaching and learning methods
Testing and assessment
Traditional Chinese culture
rice wine
optimization of brewing conditions
project-based teaching
interdisciplinarity
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