安徽农业科学2017，Vol.45Issue(5)：256-258,3.
食品工艺学导论课程的教学改革与实践
Teaching Reform and Practice of the Introduction on Food Technology Course
摘要
Abstract
In order to achieve better teaching effect,teaching reform was carried out from the teaching conditions,theoretical teaching methods and experimental teaching models.The results showed that the revised syllabus,self compiled experimental course and the use of Provincial Key Laboratory improved teaching conditions,which ensured better development of teaching activities.The reform of theoretical teaching has increased the students' enthusiasm and participation,the students' food safety awareness and professional ethics have been strengthened,and the production practice has improved the students'ability to combine theory with practice.The student led experimental teaching mode,both trained the students' basic skills and the ability of experimental design,as a result,the proportion of students who has finished the task independently increased from 50％ to 80％.After the reform of the curriculum teaching,the students can better grasp the core content of the course,and laid a solid foundation for the follow-up courses study.The new curriculum teaching method might provide some reference in food processing and preservation of the teaching mode for other universities.关键词
食品工艺学导论/教学改革/实验模式Key words
Introduction on food technology/Educational reform/Experimental pattern分类
农业科技引用本文复制引用
徐洲,王松,张长贵,魏琴,张超..食品工艺学导论课程的教学改革与实践[J].安徽农业科学,2017,45(5):256-258,3.基金项目
四川省高校科研创新团队建设项目(14TD0031). （14TD0031）
