《食品添加剂》在新形势下食品科学类专业教学中的改革与实践  

Teaching Reform and Practice of "Food Additive" Course in Food Science Majors under the New Situation

作　　者：梁丽雅[1,2] 苗颖[1,2] 郭梅[1,2] 甄润英[1,2] 马俪珍[1,2] 闫师杰[1,2] 

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]天津市农产品加工工艺教学团队,天津300000

出　　处：《教育教学论坛》2016年第51期195-196,共2页Education And Teaching Forum

基　　金：天津农学院教育教学研究与改革项目"食品添加剂在新形势下食品科学类专业教学中的改革与实践"(2014-B-01)

摘　　要：食品添加剂是在食品加工中添加剂量较小的物质,没有食品添加剂的参与,现代食品工业就不会得到快速发展。《食品添加剂》是高校食品科学类专业教学中的重要专业课程之一。本文分析和总结了《食品添加剂》课程教学内容、教学方法及教学模式的现状与改革措施,其课程教学改革有利于创新应用型食品科学类专业人才的培养。Food additive is the indispensable part of food processing. Without the food additive,there is no mod- ernized food industry. ＂Food Additive＂ is one of the important major courses in the teaching of food science majors in colleges and universities. The current situation and reform measures of teaching contents,teaching methods and teaching model are analyzed and summarized about Food Additive Course. The implementation of the teaching reform of＂Food Additive＂ course will be beneficial to the cultivation of innovative application oriented food science professionals.

关 键 词：《食品添加剂》 食品科学 专业 教学改革 

分 类 号：G642.0[文化科学—高等教育学]