变被动实践为主动实践:谈食品化学实验教学改革与创新人才培养  

Turning Passive Practice to Active Practice:About Teaching Reformation of Experimental Food Chemistry and Cultivation of The Innovative Talents

作　　者：张文斌[1] 杨瑞金[1] 卢蓉蓉[1] 王璋[1] 华霄[1] 赵伟[1] 

机构地区：[1]江南大学食品学院

出　　处：《中国科教创新导刊》2010年第5期140-142,共3页CHINA EDUCATION INNOVATION HERALD

基　　金：国家教育部对《食品化学》国家精品课程建设给予的资助(高教函[2008]28号文,序号116)

摘　　要：食品化学实验既是《食品化学》课程的有机组成部分，也是锻炼食品专业学生实践能力的重要环节。2008年江南大学《食品化学》课程建设国家精品课程获批立项以来，《食品化学》课程小组针对实践教学部分进行了深入思考和探讨，形成以“变被动实践为主动实践”为主要特色的教学改革理念，确定调整实验教学内容的设置，降低基础实验的比例，增加综合性实验和自主设计实验，调动学生的积极性，开阔教师的教学思路，实现学生实践能力和理论联系实际能力的提高，为工科学生实践环节的教学，特别是食品科学与工程专业学生的实践教学提供有益借鉴。Experimental food chemistry is indispensible section of food chemistry course and provides good stage for students majored in food science and engineering to carry out practical exercises. In 2008, food chemistry course in Jiangnan University was granted as national elite course and the teaching group began to take consideration for reformation and improvement of this course. Turning passive practice to active practice has been recognized as the core idea and main character of the experimental food chemistry. Content of the course has been modified as shown in that basic experiments have been decreased while comprehensive experiments and self-- designed experiments have been increased.It was found that student activity has been improved and teaching thoughts have been extended after the reformation.The most important result was that the practical ability of students as well as their understanding of related knowledge has been improved.Teaching reformations of experimental engineering courses could draw on the experience of our reformation on experimental food chemistry.

关 键 词：食品化学实验 教学改革 主动实践 综合性实验 自主设计实验 

分 类 号：G642[文化科学—高等教育学]