“食品工程原理”实验创新性教学  

Innovation of experimental teaching of principles of food engineering

作　　者：任迪峰[1] 欧赟[1] 张琨[1] 汪涛[1] 

机构地区：[1]北京林业大学生物科学与技术学院,北京100083

出　　处：《实验室科学》2013年第2期60-62,共3页Laboratory Science

基　　金：国家自然科学基金理科生物学基地子课题(项目编号:J1103516);北京林业大学质量工程项目(2011年)

摘　　要："食品工程原理"是我国高等院校食品科学与工程专业的专业基础课,其中实验教学起着至关重要的作用。根据食品专业人才的培养目标,从掌握实验原理、巩固理论知识,革新实验教学、强化操作能力,开展综合性、设计性实验,学会活学活用这三大方面进行了教学改革的探讨,在提高学生的兴趣和学习积极性的同时,也引发了教师的思考并自觉提高自身素质,推进了"食品工程原理"实验教学的创新性改革。As a basic course of the food science and engineering major, principles of food engineering is a necessary knowledge for personnel in food industry, of which the experimental teaching is an es- sential part. According to the teaching goal of the food science and engineering major in forestry uni- versities and institutions, the experimental teaching of principles of food engineering was discussed in three aspects, including acquiring experimental principles and consolidating theoretical knowledge, re- forming experimental teaching and strengthening practical abilities, and conducting comprehensive ex- periments and flexibly utilization of new knowledge. The teaching practice improves students interests, learning enthusiasm and teachers abilities, and promots the innovative reformation of experimental teaching of principles of food engineering.

关 键 词：食品科学与工程 食品工程原理 实验教学 教学改革 

分 类 号：TS20[轻工技术与工程—食品科学] G642.0[轻工技术与工程—食品科学与工程]