食品化学课程改革研究  

Research on Reform of Food Chemistry Course

作　　者：千忠吉 郑惠娜[1] 钟赛意[1] 邵海艳[1] 吉宏武[1] 刘亚月 秦小明[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088

出　　处：《山东化工》2017年第17期141-142,共2页Shandong Chemical Industry

基　　金：<食品化学>省级精品资源共享课程(粤教高函[2015]133号)(项目编号GDOU2015040504)

摘　　要：食品化学是一门多学科交叉,在不同学科基础上建立的独立学科,是食品科学与工程专业一门基础而又重要的课程。随着食品科技的不断进步,新的技术手段也不断涌现,为了使学生更加适应食品行业迅速发展的脚步,本文对食品化学课程的教学内容改革、教学方法改革以及考查方式的改革做以研究。希望能提升食品化学的教学质量,使学生更容易领会食品化学的知识,增强对食品化学这门课程的兴趣。Food chemistry is a multidisciplinary,independent discipline based on different subjects,and is a fundamental and important course for food science and engineering. With the continuous progress of food science and technology,new technical means are also emerging. In order to make students more adapt to the rapid pace of development of the food industry,this paper studied the reform of teaching content of food chemistry curriculum,the reform of teaching methods and the reform of the way of examination. Hoping to improve the quality of food chemistry teaching,so that students more easily understand the knowledge of food chemistry to enhance the interest in this course on food chemistry.

关 键 词：食品化学 教学内容 教学方法 考查方式 

分 类 号：G642.0[文化科学—高等教育学]