农林院校食品化学公选课改革与实践  

Reform and Practice of Food Chemistry as a Public Elective Course in Agriculture and Forestry Colleges

作　　者：刘有芹[1] 颜芸[1] 徐悦华[1] 

机构地区：[1]华南农业大学材料与能源学院,广东广州510642

出　　处：《广东化工》2017年第1期131-132,共2页Guangdong Chemical Industry

基　　金：华南农业大学教育教学改革与研究项目(JG15133)

摘　　要：食品化学作为公选课与专业基础课有本质区别。为促进食品化学公选课教学质量,通过剖析存在问题,采取优化教学内容、改革教学方式、综合考评等手段,促进了学生对重点知识的掌握与难点问题的理解,激发了学生的兴趣,培养了学生的创造力,提高了教学效果。文章成果对其他公选课开设有重要参考价值。Food chemistry has essential differences as a public elective course and a professional basic course. By analyzing the problems, we take the optimization of teaching contents, reform teaching methods, and integrate assessment methods to protnote the teaching quality of food chemistry as a public elective course, which promote the students＂ grasp of the key knowledge and the understanding of the difficult problem, inspire the students＂ interests, cultivate the students＂ creativity and improve the teaching effect. The research results in the paper have important reference value for other elective courses.

关 键 词：食品化学 教学 改革措施 

分 类 号：G642[文化科学—高等教育学]