食品专业物理化学教学改革探索  

Explorations on teaching reform of physical chemistry course of food specialty

作　　者：杨海燕[1] 

机构地区：[1]东北农业大学理学院,黑龙江哈尔滨150030

出　　处：《高师理科学刊》2017年第5期95-97,共3页Journal of Science of Teachers＇College and University

摘　　要：为促进食品专业物理化学课程更有效地服务于专业课程,通过整合经典教学内容,充实表面及胶体化学教学内容,避开过于繁杂的数学推导完成教学内容改革.采用启发式与问题驱动式教学相结合,高度概括与具体详尽相结合的教学方法,融合传统与现代教学手段,有效提高了学生学习的积极性,取得了良好的教学效果.In order to more effectively serve the professional courses of food specialty, a series of reform measures on teaching content for the physical chemistry course were implemented by integrating the classical teaching contents, enriching contents of surface and colloid chemistry, avoiding too multifarious mathematical derivation. Teaching methods and means adopted problem-driven methods, highly summarized combining with detailed teaching methods, and integration of traditional and modern teaching means. As a result that the enthusiasm of students to learn physical chemistry is improved, and a better teaching effect was received.

关 键 词：物理化学 食品专业 教学改革 

分 类 号：O64[理学—物理化学] G642.0[理学—化学]