食品专业物理化学教学过程思考  

Thinking about the Teaching Process of Physical Chemistry in Food Science

作　　者：苗永霞[1] 曹晓雨[1] 杨新丽[1] 许元栋[1] 杨喜平[1] 张玉军[1] 

机构地区：[1]河南工业大学化学化工学院,河南郑州450001

出　　处：《广东化工》2013年第2期134-134,136,共2页Guangdong Chemical Industry

基　　金：河南省教育厅人文社科研究重点项目(2011-GH-178);河南工业大学高教研究项目(2009GJvJ-B51)

摘　　要：针对食品相关专业的物理化学教学,提出从激发学生学习兴趣、消除学生恐惧心理、保持学生学习热情和理论课与实验课相结合四个方面来提升教学质量的策略,并详尽阐述了具体的实施措施。For the teaching of physical chemistry in food science, some methods were proposed to improve the teaching quality, including arousing students＇ learning interest, eliminating students＇ fear, keeping students＇ learning enthusiasm and the combination of theory course and experimental class. Detailed measures were also illustrated.

关 键 词：食品专业 物理化学 教学质量 

分 类 号：G4[文化科学—教育学]