综合性大学“食品工艺学”课程的教学改革与实践  

Teaching Innovation Practice of Food Technology in Comprehensive University

作　　者：文震[1] 郑宗坤[1] 米宏伟[1] 刘波[1] 

机构地区：[1]深圳大学化学与化工学院食品科学与工程系,广东深圳518060

出　　处：《广东化工》2010年第12期171-171,177,共2页Guangdong Chemical Industry

基　　金：深圳大学青年教师教学改革项目资助

摘　　要：《食品工艺学》课程是食品科学与工程的专业主干课,而综合性大学的食品专业特点与理工农林院校有所差异,因此有必要对《食品工艺学》课程进行教学改革,以适应综合性大学学生培养目标与就业方向。通过科学设置课程内容,突出食品工艺学的基本原理和各类食品加工技术共性的部分,转化教学模式,创新教学方法,强化实践教学,并在实践中不断充实优化教学改革方案,建立体现综合性大学特点的,面向学生、面向就业、面向社会的食品工艺学精品课程体系。Food Technology was a main course of food science and engineering. Due to the differences of specialized characteristics between comprehensive university and technology and agricultural university it was necessary to reform teaching course of food technology to meet the training goal and employment orientation of comprehensive university. The basic theories and common knowledge of food technology were emphasized by setting course content scientifically. Through transformation of teaching innovation of teaching methods and strengthening of practical teaching the teaching reform program was enriched and optimized. On the basis a student-oriented job-oriented and community-oriented elaborate course of food technology in comprehensive university was established.

关 键 词：食品工艺学 综合性大学 教学改革 

分 类 号：G4[文化科学—教育学]