食品化学与分析课程教学内容优化设计刍议  

A humble discussion of optimal design of teaching contents for course of “Food Chemistry and Analysis”

作　　者：鲍士宝[1] 桑宏庆[1] 张献领[1] 

机构地区：[1]安徽科技学院,安徽凤阳233100

出　　处：《饮料工业》2013年第1期39-41,共3页Beverage Industry

基　　金：安徽省高等学校省级教学质量与教学改革工程项目(2012zjjh035);安徽科技学院教学研究项目(X201078)(X2012084)

摘　　要：食品化学与分析是食品科学与工程专业和食品质量与安全专业重要的专业基础课程,是从化学角度与分子结构水平研究食品体系中物质组成、结构、性质与功能及其在加工、贮藏中变化的一门课程。该课程与基础理论课程和专业课程有部分交叉,因此对其课堂教学与实验教学内容进行优化设计,构建良好的食品化学与分析课程教学内容体系,以期为培养学生的创新能力、实践能力打下基础。＂Food Chemistry and Analysis＂ is an important special foundation course for the majors of food science and engineering and food quality and safety. With it, we can probe into and understand the compositions, structures, properties and functions of ingredients in food as well as the changes occurring in processing or storage, in a chemical sense and at a level of molecular structure. Because this course partially overlaps with both basic theoretical courses and specialized ones, the contents of classroom and experimental teaching of the course were optimized to build a good system of teaching contents for it, with a view of laying a foundation for the development of the students＇ innovation and practical abilities.

关 键 词：食品化学与分析 教学内容 优化设计 

分 类 号：TS20-4[轻工技术与工程—食品科学] G642[轻工技术与工程—食品科学与工程]