食品发酵工艺学工程化案例教学改革探索与实践  

Reforming Case-teaching in Food Fermentation Technology Course

作　　者：陈继承[1] 陈亚珍[1] 庞杰[1] 肖贵平[1] 

机构地区：[1]福建农林大学,福州350002

出　　处：《中国轻工教育》2017年第4期48-53,共6页China Education of Light Industry

基　　金：福建农林大学2015年度教育改革立项项目资助(111415158);福建农林大学2016年度教育改革立项项目资助(111416130)

摘　　要：食品发酵工艺学是指导食品专业学生掌握发酵食品工艺技术的基本理论和基本技能的课程,针对食品发酵工艺学的教学现状和问题,探索如何在其理论与实践教学方面进行改革和创新,取得一定的实践经验,为食品发酵工艺学的教学工作提供指导和参考。＆ Food fermentation technology is a vital course for students in food science to master the basic theories and skills. This paper analyzed the current situation and problems in course teaching, and discussed the importance of reform in both theory teaching and practice teaching. Finally, some specific ideas and solutions were put forward, hoping that they could provide certain reference for the teaching reform.

关 键 词：食品发酵工艺学 教学改革创新 教学方法 

分 类 号：G642.0[文化科学—高等教育学]