提高“食品生物化学”课程教学效果教学体系探索与实践  

Exploration and Practice of Teaching System for Improving the Teaching Effect of Course of Food Biochemistry in Food Science and Engineering Specialty in Institutions of Higher Learning

作　　者：高峰[1] 于亚莉[1] 张铁华[1] 

机构地区：[1]吉林大学食品科学与工程学院,吉林长春130062

出　　处：《农产品加工（下）》2017年第8期73-75,80,共4页Farm Products Processing

基　　金：基金项目:基于"三创"背景下食品生物化学课堂教学新模式的探究与实践(2017XYB258)

摘　　要：通过突出专业特点、合理设置教学内容、革新教学模式、综合考查学习情况、建立复合型考核体系等有关教学体系和教学手段方面的探索与实践,提高了食品专业"食品生物化学"课程教学过程教学效果,为相关专业提高该课程的教学效果提供一定参考。This paper summarizes the author＇s several ways to improve the teaching effect on Food Biochemistry, including prominent professional characteristics,a reasonable set of teaching content, teaching mode reform,comprehensive study, es-tablishing the compound evaluation system, to provide a reference for the related professional in improving the teaching effect.

关 键 词：食品科学与工程专业 食品生物化学 教学效果 教学体系 

分 类 号：G642[文化科学—高等教育学]