浅谈“食品化学”课程教学内容的改进措施  

Discussion on Improvement Approach for Food Chemistry Course Content

作　　者：华霄[1] HUA Xiao(School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 21412)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《科教导刊》2018年第4期88-89,共2页The Guide Of Science & Education

摘　　要：结合作者近10年本科专业食品化学课程教学经验,对目前食品化学课程教材和教学内容的不足之处进行梳理,并提出针对性改进措施,提出提纲掣领,纲张目举;先易后难,先浅后深;强调共性,突出特例;模块教学,交叉融会的教学原则,为食品化学课程教学提供了一些参考。Based on the teaching experience of the author in recent 10 years, the shortness of the current textbook and teaching mode of Food Chemistry were discussed. Afterwards the improvement approaches of the course were proposed, including abstracting the outline, teaching deeply gradually; emphasizing the common point; projecting the objects and fractioning textbook knowledge. These propose could provide helpful references to teaching practice.

关 键 词：食品化学 教材模块化 教学改革 实例教学 

分 类 号：G424[文化科学—课程与教学论]