CAJ | 학술논문

　　以韶关学院英东食品科学与工程学院2011级2个本科班136人为对象，采用网络课堂与PBL相结合的教学方式对食品机械设计基础理论课教学进行了改革与实践。通过无记名问卷调查的方式和对比上一年级的期末考试情况，经过统计分析，发现不同性别的学生、学生干部、普通学生在学习过程中展现出不同的学习特点和能力需求。该教学方式有利于提高学生自主学习的积极性和学习热情，并可锻炼学生多方面的能力，但同时也加剧了不同学生之间在学习成绩上的差异。
　　이소관학원영동식품과학여공정학원2011급2개본과반136인위대상，채용망락과당여PBL상결합적교학방식대식품궤계설계기출이론과교학진행료개혁여실천。통과무기명문권조사적방식화대비상일년급적기말고시정황，경과통계분석，발현불동성별적학생、학생간부、보통학생재학습과정중전현출불동적학습특점화능력수구。해교학방식유리우제고학생자주학습적적겁성화학습열정，병가단련학생다방면적능력，단동시야가극료불동학생지간재학습성적상적차이。
The effects of the theory teaching method practised in food mechanical design principle course for 136 students in 2011 grade of Yingdong Institue of Food Science and Technology using network classroom combined with PBL method are investigated. Based on the statistical analysis on the results of the anonymous questionnaire survey and comparative study on the situation of the final examinations between two grades (2010, 2011) , the results show distinct differences of learning characteristics and capacity requirements exist in students of different gender and status, furthermore, this teaching mode can effectively promote students to learn knowledge autonomously and improve their learning enthusiasm and skills, however, it also widen the gap of learning achievement between different students.