食品发酵实验教学改革的思考  

Thoughts for Teaching Reform of Food Fermentation Experiment

作　　者：李牧[1] 张秀艳[1] 陈涛[1] 邵彦春[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《广州化工》2016年第5期220-222,共3页GuangZhou Chemical Industry

摘　　要：食品发酵是食品科学专业中的核心课程之一,因此国内高校中食品科学相关专业需要开设相关实验课程为食品工业培养人才队伍。然而,食品发酵实验课程本身综合性较强,并且教学时间有限,若以传统的教学方式进行教学,难以获得良好的教学效果。笔者根据自身的教学实践,从教学模式、教学内容、教学方法与考评模式四个方面进行了教学改革。通过这些教学改革实践,学生的学习热情与学习效率得到显著提高。Food fermentation is one of the core courses for majors of food science,and food fermentation experiment course is essential for talent training. However,food fermentation experiment is a complicated course which suffered shortage of teaching time. It is usually difficult to obtain satisfactory teaching effect with a traditional teaching mode.According to our teaching practice,a number of reforms including teaching mode,teaching content,teaching methods and assessment mode were carried out. Through these teaching reforms,students＇ interest in study and learning efficiency was improved.

关 键 词：食品发酵实验 教学方法 教学改革 

分 类 号：TS261.4[轻工技术与工程—发酵工程]