Abstract
With the rise of health consciousness and the rapid development of the functional food market, functional food courses have become a key discipline in higher education to cultivate professionals and promote the development of students' theoretical and practical abilities. This paper discusses the design and implementation strategies of a functional food course under an innovative teaching model, emphasizing the importance of incorporating modern educational concepts and techniques, such as case-based pedagogy, project-based learning, interactive discussion, and collaborative learning, the integration of skills and theories, as well as the use of modern educational technologies and assessment and feedback mechanisms. Through these strategies, the course aims to increase students' learning interest, promote the deep integration of knowledge and skills, and, thus, effectively improve the teaching quality and learning effectiveness of the functional food course.
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