《食品科学导论》课程教学方法探索与思考——以上海海洋大学为例  

Exploration and Thinking on the Teaching Reform in the Course of “Food Science Introduction”——Taking Shanghai Ocean University as an Example

作　　者：蓝蔚青[1] 许长华[1] 陶宁萍[1] 李立[1] 卢瑛[1] 谢晶[1] LAN Wei-qing;XU Chang-hua;TAO Ning-ping;LI Li;LU Ying;XIE Jing(College of Food Science ＆ Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《教育教学论坛》2018年第6期120-121,共2页Education And Teaching Forum

基　　金：2010年"食品冷冻冷藏系列课程"上海市教学团队项目资助

摘　　要：《食品科学导论》为食品科学与工程类专业本科生的新生通识课,选课学生可通过该课程的学习,全面了解国内外食品专业的历史沿革、前沿动态与就业前景等,以此增进其对所学专业的感情,提升其专业兴趣与学习热情。本文主要对该课程的内容设置、授课手段与考核方式等改革思路做了系统介绍,对教学效果及存在问题予以说明,并对课程教学改革的未来发展方向进行展望。＂Food Science Introduction＂ is one of the courses for freshmen that major in Food Science＆Engineering at university,which can make the comprehensive understanding of food history at domestic and foreigncountry,the latest developments and professional employment prospects so as to enhance their professional feelings,professional interest and learning enthusiasm. The contents of curriculum setting,teaching and assessment methods wereintroduced respectively in this paper,the teaching effect and existing problems were explained,the future developmentfor teaching reform was also outlooked.

关 键 词：食品科学导论 教学改革 方法探索 

分 类 号：G642.41[文化科学—高等教育学]