食品工程原理课程教学探析  

Analysis on Teaching of Food Engineering Principle

作　　者：于殿宇[1] 杨同舟[1] 陈志红[1] 王鹏[1] 

机构地区：[1]东北农业大学,黑龙江哈尔滨150030

出　　处：《东北农业大学学报（社会科学版）》2008年第1期71-73,共3页Journal of Northeast Agricultural University:Social Science Edition

摘　　要：食品工程原理是食品科学与工程专业的一门重要的专业基础课,其教学质量好坏直接影响着整个专业的教学质量。笔者经过对多届食品科学与工程专业学生的教学尝试,进行了该课程教学模式及教学方法的探索与改革;在食品工程原理教学过程中,抓住该课程的特点组织教学,探讨了如何提高学生的学习兴趣,并结合专业特色,激发学生学习兴趣,提高教学质量,开展综合性教学,进而取得较好的教学效果。Food Engineering Principle is an important professional basic course of the Food Science and Engineering Major. The teaching quality makes direct impact on the entire specialized teaching quality. Processing the teaching trial to many sessions of food science and engineering profession students, we carried out the explo- ration and reform about the mode and the method of teaching. In the process of ＂Food Engineering Principle＂ teaching, we organize teaching by seizing the characteristics of the course, discuss how to enhance student＇s interest in learning, combine with the professional characteristics, stimulating the student＇s interest in learning, improve the quality of teaching, conduct comprehensive teaching, then obtain a better teaching results.

关 键 词：食品工程原理 教学 课程改革 课程特点 研究方法 

分 类 号：G642.0[文化科学—高等教育学]