创新教学方法,提高食品类专业《分析化学》教学质量  

Innovating Teaching Methods to Improve the Teaching Quality of Analytical Chemistry in Food Specialty

作　　者：刘晓庚[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,江苏高校粮油质量安全控制及深加工重点实验室,江苏南京210023

出　　处：《广州化工》2016年第20期184-186,共3页GuangZhou Chemical Industry

基　　金：江苏省高校品牌专业建设工程资助项目(PPZY2015B152);南京财经大学重点建设课程项目(2014B22)

摘　　要：《分析化学》课程是食品类专业重要专业基础课,提高教学质量是每门课程的追求目标。教学既是一门科学更是一种艺术,教学方法创新是教学改革的关键之一,它是要在尊重科学教学规律的前提下,通过创新和优化获得《分析化学》最适宜的教学方法,以实现提高教学质量之目的。作者经过3年的《分析化学》教学实践表明这样做既能更好地完善其教学内容,也能极大地增强学生学习兴趣,实现最终提高其教学质量的目的,但是教学中一些细节和方法的系统性问题等值得进一步探索和总结。Analytical Chemistry course is an important basic course for the Food specialty. It is the goal of teaching to improve the quality of teaching. Teaching is both an art and a science,teaching method innovation is one of the keys to teaching reform,under the premise of respecting the laws of science teaching,to find the most suitable teaching form of Analytical Chemistry through innovation and scientific optimization,which can both perfect the teaching content and improve the quality of teaching greatly and effectively. And three years of Analytical Chemistry teaching practice showed an obvious effect,and worth further summary.

关 键 词：教学方法 创新 优化 分析化学 

分 类 号：G642.4[文化科学—高等教育学] O651[文化科学—教育学]