食品类专业物理化学课堂活化的教学探索  

Practice and Exploration of Activating the Teaching of Physical Chemistry in Food Specialty

作　　者：刘倩[1] 王文敏[1] 刘长相[1] 戴润英[1] 魏玲[1] 

机构地区：[1]江西农业大学,江西南昌330045

出　　处：《广州化工》2014年第21期184-185,共2页GuangZhou Chemical Industry

基　　金：江西农业大学教学改革研究课题(No:2013B2ZC12)

摘　　要：物理化学是食品类专业的基础课,课时有限且教学难度大,本文介绍了使物理化学课堂教学活泼化的方法和体会。通过提高教师的食品专业知识、针对专业特点优化教学内容,穿插人文化学史教育,设计新实验,传统板书与多媒体技术结合等手段,激发学生的学习兴趣,形成农林院校食品专业物理化学课程教学新模式。Physical chemistry was an important basic course of food specialty. The teaching of physical chemistry had its own characteristics,for example lesser hour and high degree of difficulty. Some views about how to active the physical chemistry teaching were introduced. The results showed that improving the teacher＇s knowledge in food specialty,optimizing and designing the experiment and course content according to professional features,inserting some human history,and combining the multi-media with blackboard teaching method,could stimulate the students＇ enthusiasm and initiative of learning physical chemistry. It was important to promote the formation of the new teaching mode of food professional physical chemistry course in college of agriculture and forestry.

关 键 词：物理化学 食品专业 教学改革 

分 类 号：G642[文化科学—高等教育学]