“食品分析综合实验”课程的教学改革与探索  

Reformation and Exploration of the Course Food Analysis Comprehensive Experiment

作　　者：黄玉英[1] 彭爱红[1] 黄志勇[1] 

机构地区：[1]集美大学生物工程学院,福建厦门361021

出　　处：《集美大学学报（教育科学版）》2010年第1期87-89,共3页Journal of Jimei University：Education Science Edition

基　　金：福建省省级精品课程建设项目(C14605);集美大学教改项目(JY07040)

摘　　要：食品分析是食品安全监督、控制和管理的关键环节,是食品科学与工程专业学生的主干课程之一,是一门以应用技术为主的分析课程。为推进应用型人才的素质教育,提高课程教学质量,培养学生创新精神和实验技能,从课程的总体设计、教学内容、教学方法、实践操作能力的培养及考核等方面对"食品分析综合实验"课程的教学进行了改革与探索。As a keystone of supervision, control and management on the food safety, food analysis is one of the primary courses for the students specializing in food science ＆ engineering. It is also an analysis course emphasizing on the practical technology. In order to promote the quality-oriented education for the practical talents, to enhance the teaching quality and to cultivate the students＇ innovation and experimental technology, this article demonstrates the reformation and exploration on the course of comprehensive experiments on the food analysis from the aspects like overall design, teaching content, teaching methods, training and examination of experimental practice.

关 键 词：食品分析 综合实验 改革与探索 

分 类 号：G427[文化科学—课程与教学论]