“果蔬加工工艺学”实验教学改革与探讨  

Experimental Teaching Reform and Discussion in Processing of Fruits and Vegetables

作　　者：宋小青[1] 段江莲[1] 徐建国[1] 

机构地区：[1]山西师范大学食品科学学院,山西临汾041004

出　　处：《农产品加工》2015年第6期81-82,85,共3页Farm Products Processing

基　　金："果蔬加工工艺学"实验教学改革与教学效果研究(SD2011YBKT-29)

摘　　要："果蔬加工工艺学"是一门应用性和实践性都很强的课程。针对其传统实验教学中的问题,提出增加实验比例、更新实验内容、采用多样化的实验教学方法、建立科学合理的考核体系等措施,以巩固该课程的理论知识,提高学生的学习兴趣、动手能力、创新能力和分析解决问题的能力。Processing of fruits and vegetables is characterized by its factuality and practicality. This paper introduces some measures including increasing the proportion of experiments, updating experimental contents, performing a diversity of teaching method, and building scientific reasonable evaluation system according to some problems in experimental teaching, by which, the knowledge learned in class is understood and consolidated, and the interest in learning, experimental ability, innovation capability, and ability of analysis and resolving question are improved.

关 键 词：果蔬加工工艺学 实验教学 改革 

分 类 号：G64[文化科学—高等教育学]