地方理工科院校公共选修课“食品科学概论”的教学探索  

Exploration on the Teaching of "Introduction to Food Science" as a Public Selective Course in Local Engineering Universities

作　　者：张珍[1] 陈文波[1] 

机构地区：[1]河南理工大学,河南焦作454000

出　　处：《科教文汇》2015年第25期44-45,共2页Journal of Science and Education

摘　　要：在理工科院校开设"食品科学概论"公共选修课教程,是提高学生综合素质的重要教学环节。作者结合自己的亲身教学经历就食品科学概论课程的教学实践、教材内容、教学形式和方法以及考核方式等方面进行了探讨。To open＂Introduction to Food Science＂as a public se-lective course in engineering universities is an important way to improve students＇ comprehensive quality. Combined with the writer＇s own teaching experience, this paper explores the teaching practice, textbook content, teaching forms and methods and eval-uation methods of the course.

关 键 词：食品科学 公共选修课 教学方式 

分 类 号：G642[文化科学—高等教育学]