“食用香精工艺学”课程的教学改革与实践  

Teaching Reform and Practice on "Flavor Technology" Course

作　　者：牛云蔚[1] 肖作兵[1] 周耀华[1] 艾萍[1] 顾永波[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418

出　　处：《香料香精化妆品》2013年第6期64-66,共3页Flavour Fragrance Cosmetics

基　　金：上海香料香精工程技术研究中心建设项目(12DZ2251400);上海应用技术学院人才引进基金(YJ2013-60)

摘　　要：结合香料香精技术人才的培养目标,阐述了"食用香精工艺学"课程在师资队伍、教材体系、教学体系等方面的改革与实践,并探索了"零适应期"香料香精人才的培养模式,取得良好效果。With the aim of training technical personnel for flavor ＆ fragrance industry, the teaching reform and practice on teaching staff, textbook system, education system etc. for ＂flavor technology＂ course were elaborated in this paper. Also. the so-called ＂Zero Adaptability Period＂ talent training mode was explored. Finally, good results were achieved.

关 键 词：香精工艺学 香料香精 教学改革与实践 

分 类 号：TS264.3-4[轻工技术与工程—发酵工程]