“水产品加工学”实验教学改革与实践  

Reform and Practice of Experimental Teaching of Aquatic Products Processing

作　　者：施文正[1] 王锡昌[1] 汪之和[1] 曲映红[1] 陈舜胜[1] 俞骏[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《农产品加工（下）》2016年第4期84-86,共3页Farm Products Processing

基　　金：上海市一流学科建设项目;学科名:食品科学;上海市高校知识服务平台项目(ZF1206)

摘　　要：通过对"水产品加工学"实验的教学改革,包括合理规划实验教学内容、合理利用现代化教学工具、设立设计性实验、设立开放性实验室、加强专业实习基地建设等,使学生提高了学习兴趣,加深了对理论知识的理解,培养了合作创新精神,并促进了学校科研的发展,取得了良好效果。Through the experimental teaching reform of Aquatic Products Processing, including rational planning of experiment teaching content, rational use of modern teaching tools, set up design experiment, opening laboratory, strengthen professional practice base construction. It can enable students to improve the learning interest, deepen the understanding of theoretical knowledge, cultivate the spirit of cooperation and innovation, and promote the development of the school scientific research. The reform and practice achieved good results.

关 键 词：水产品加工学 实验 教学 改革 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]