食品专业大学生理论教学、实验教学和实践教学的现状、问题与建议  

Current situation, problem and countermeasures of theory teaching, experiment teaching and practice teaching for undergraduate majoring in food

作　　者：刘永峰[1] 库婷 赵璐[1] 高贵田[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工程》2015年第3期4-8,36,共6页Food Engineering

摘　　要：食品专业是应用与实践性较强的综合性专业,旨在培养应用型工程技术人才,不仅需要教授大学生基本理论知识,同时更要注重培养学生动手能力与运用理论知识分析解决实际问题的能力。食品专业教学包括理论教学、实验教学和实践教学三大环节,详细分析了三大教学环节的现状及其存在的问题,并阐述了三大教学环节之间的关系,针对这些问题提出了高等学校合理开展食品专业教学的建议。最后得出,高校食品专业大学生教学应以学生为中心,教学三大教学环节并重,结合高校自身特点,完善和探索出各有特色的适合当前食品科学领域发展的教学模式,努力培养出推动食品科学进步的高素质专业人才。Food specialty is a very practical and applied science, which is aimed to cultivate the applied engineering and technical personnel. Therefore, basic theory of knowledge, handling ability and ability to analyze and solve problems should be taught simultaneously, especially the latter. Theory teaching, experiment teaching and practice teaching are contained in food professional teaching. This paper is conducted to analyze the three basic teaching links in detail and explain the relationship among the three. Then reasonable suggestions on developing teaching are put forward aiming at these problems in food specialty. In conclusion, food professional teaching should take the student as the center in colleges, pay equal attention to the three teaching links, improve and explore teaching mode based on their characteristics which show their own characteristics and is suitable for the current development of food science. Lastly, they will try to cultivate high-quality professionals who promote food science progress.

关 键 词：食品专业 理论教学 实验教学 实践教学 

分 类 号：TS206.1[轻工技术与工程—食品科学]