食品化学课程创新教学改革探讨  

Discussion on Innovative Teaching Reform of Food Chemistry Course

作　　者：任庆功[1] 陶永新[1] 邹平[1] 李丽娟[1] 

机构地区：[1]常州大学食品学院,江苏常州213164

出　　处：《广东化工》2016年第24期154-155,共2页Guangdong Chemical Industry

基　　金：基金项目 基于创新应用型人才培养的食品化学实践教学新模式的构建(GJY2013057)

摘　　要：食品化学是食品质量与安全专业主干课程之一。在教学活动中,以培养方案为前提,以培养高素质人才为目标,结合食品化学课程性质,对课程内容、教学方法、教学效果反馈及反思等不同角度进行了教学改革探讨,努力建立以人为本,学生为主,服务教学的教学模式,尽可能提高学生综合能力,培养高素质的应用型人才。Food chemistry is one of the main courses of food quality and safety. Based on the training plan for the premise, the teaching reform combining with the nature of food chemistry course was developed to cultivate high-quality talents in the teaching activities. The teaching reform was discussed through food chemistry curriculum content, teaching methods, teaching effect feedback and reflection depending on these different angles. The teaching mode with the characterization of a people-oriented, student oriented, service for teaching was established to improve students＇ comprehensive ability and cultivate high quality applied talents as far as possible.

关 键 词：食品化学 教学改革 食品质量与安全专业 

分 类 号：G4[文化科学—教育学]