食品感官评定教学改革的探索  

Exploration in the Teaching Reform of "Sensory Evaluation of Food"

作　　者：朱磊[1] 贾建[1] 郭志龙[2] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学工程学院,黑龙江大庆163319

出　　处：《科教文汇》2013年第27期63-64,共2页Journal of Science and Education

摘　　要：针对食品感官评定课程的特点和教学中存在的问题,结合本校的课程安排和实验条件,制定了该课程的理论教学、实践教学和考核方式的教学改革方案。经初步实施表明,该方案可充分调动学生的学习积极性,提高学生的自学能力、实践能力和综合应用能力,培养学生的团队精神和创新能力。Abstract For the characteristics and educational problems of Sensory Evaluation of Food, the reformation scheme of theory teaching, experiment teaching and teaching evaluation was made with the curriculum and experiment condition in our university. Through initial implementation of the scheme, the students＇ study enthusiasms were mobilized, the students＇ abilities of self-study, practice and comprehensive application were improved, and team spirits and innovation capacities of the students were cultivated.

关 键 词：食品感观评定教学改革方案 

分 类 号：G642.0[文化科学—高等教育学]