食品类专业物理化学课程研究型实践教学探索  

Research-based Practical Teaching of Physical Chemistry Course in Food Specialty

作　　者：刘志明[1] 孙清瑞[1] 李秀波[1] 张清荣[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《化工高等教育》2013年第6期48-50,104,共4页Higher Education in Chemical Engineering

基　　金：黑龙江省教育科学"十二五"规划2012年度省重点课题"食品质量与安全专业研究型实践教学模式构建与实施";课题编号:GBB 1212044;黑龙江八一农垦大学教学研究课题"食品专业<物理化学>课程研究型教学探索"

摘　　要：物理化学课程是食品类专业的基础课,教学难度大。多年来的教学实践证明,提高其教学质量的有效途径是开展研究型教学,将理论知识和技术引入食品领域的科学研究(包括科研课题研究和学生毕业论文实验研究),以解决实际问题,扩展其应用领域;再将获得的研究成果作为案例引入理论课堂,同时在课程理论指导下开展创新实验研究和学生创新创业训练实践。这种理论联系实际的教学法令学生感到课程内容贴近专业实际,实用性强,因而提高了学习积极性和效果。Physical Chemistry is a basic course for food specialty and yet, it is difficult for students to master. Many years^teaching practice has proved that to carry out research-based teaching is an effective way for improving teaching quality. To integrate theory and technology in scientific research, which in- cludes the research topics and student＇s graduation thesis research, can solve practical problems and en- large the application field. The result can be used as a case study. The theory-practice-theory method stimulates the student＇s initiative and cultivates their innovation ability. Students feel fresh in class and the teaching result is satisfactory.

关 键 词：食品类专业 物理化学 研究型实践教学 

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]