“食品分析”课程教学改革的探索与实践  

Exploration and Practices of Food Analysis Teaching Reform

作　　者：杨萍芳[1] 王艳萍[1] YANG Pingfang WANG Yanping(Department of Life Science, Yuncheng University, Yuncheng, Shanxi 044000, Chin)

机构地区：[1]运城学院生命科学系,山西运城044000

出　　处：《农产品加工》2017年第4期84-85,共2页Farm Products Processing

基　　金：运城学院2014年教学改革资助项目(201406)

摘　　要："食品分析"是食品质量与安全专业重要的专业基础课程之一,由于其实践性很强,按传统操作步骤进行的课堂教学无助于学生掌握知识和技能。在多年课程教学实践的基础上,对课程改革做了一些有益的尝试和探索,取得了一定的成效。Food Analysis is one of the professional basic courses of food quality and safety specialty and is strongly practical.The traditional teaching methods according to the operation steps will not help the students to master the knowledge and skills.Based on teaching practices of many years, considerable achievements have been gained through some useful researches on the course reform.

关 键 词：食品分析 教学改革 探索 

分 类 号：TS207.4[轻工技术与工程—食品科学]