食品原料学课堂教学的创新与实践  

Innovation and Practice on Classroom Teaching of Food Materials Science

作　　者：谢婵媛[1] 江利华[1] 

机构地区：[1]河北工程大学,河北邯郸056021

出　　处：《现代农业科技》2014年第16期320-322,共3页Modern Agricultural Science and Technology

摘　　要：食品原料学是食品科学与工程专业学生的专业必修课,是一门理论与实践、研究与应用密切相结合的综合性课程。在课堂教学过程中,通过调整教学内容、更新知识体系、增设案例讨论以及拓展实验实践环节等教学形式,以提高食品学生的专业能力。Food material is a professional required course for the students major in food science and engineering,and also a comprehensive curriculum closely combinated with theory and practice,research and application. During the classroom instruction,we used the following teaching form, such as the adjustment of teaching content, updating their knowledge system, adding the case discussion and expanding the experimental practice teaching methods, to improve the students＇ professional ability.

关 键 词：食品原料学 创新与实践 人才培养 

分 类 号：G642[文化科学—高等教育学]