应用型本科院校“食品工艺学”教学改革方法探讨  

Discussion on Teaching Innovation Methods of Food Technology Course in Applied Universities

作　　者：郭婷[1] 潘百明[1] 谢冬娣[1] 苏辉兰[1] 汤泉[1] 梁琼芳[1] 

机构地区：[1]贺州学院化学与生物工程学院,广西贺州542899

出　　处：《农产品加工》2015年第12期75-76,共2页Farm Products Processing

基　　金：2014年度广西高等教育教学改革工程项目(2014JGZ145);广西高校特色专业及课程一体化建设项目(GXTSZY274);贺州学院教学改革工程项目(hzxyjg201504)

摘　　要：为更好地适应应用型本科院校发展,从教学方法、教学内容及考核形式等方面对"食品工艺学"课程教学的改革进行了探讨。为促进食品专业应用型人才的培养,调整了"食品工艺学"理论与实验的教学内容与方式;通过加强实验过程的管理,培养学生的设计和动手能力;改进考核方式,达到教学改革的目的。The innovation of Food Technology in teaching instruction methods,contents and examination form are discussed to further adapt to the development of applied universities. In order to promote food major application type personnel training,the teaching contents of theory and experiments of Food Technology are revised. Through strengthening the management of experiment process,the experimental design and operation capabilities of undergraduates are raised. And the examination form is also improved to achieve the aim of teaching innovation.

关 键 词：食品工艺学 应用型人才 教学改革 

分 类 号：TS204[轻工技术与工程—食品科学]