食品工艺原理课程应用型改革初探  

Preliminary Study on Application Reform of Course of Principle of Food Technology

作　　者：金建昌[1] 王楠[1] 王石磊[1] 刘彩琴[1] 严小平[1] 谢广发 JIN Jian-chang;WANG Nan;WANG Shi-lei;LIU Cai-qin;YAN Xiao-ping;XIE Guang-fa(College of Biology and Environmental Engineering,Zhejiang Shuren University,Zhejiang Hangzhou 310015,China)

机构地区：[1]浙江树人大学生物与环境工程学院,浙江杭州310015

出　　处：《广州化工》2018年第14期115-116,共2页GuangZhou Chemical Industry

基　　金：浙江树人大学第四批立项建设优秀应用性课程(<食品工艺原理>)

摘　　要：《食品工艺原理》是食品科学与工程专业的专业必修课,主要内容涉及脱水干燥、热处理、低温处理、化学处理、辐射处理等保藏原理。对《食品工艺原理》理论与实践教学中存在的问题进行了深入分析,从课程教学内容的优化、教学方式方法的改进、师资队伍的完善及考核方式的优化等多方面进行了相应的改革和实践。通过改革,激发了学生的学习积极性,提高了《食品工艺原理》的课堂教学质量。Principle of Food Technology is the major compulsory course for Food Science and Engineering specialty.The preservation principles,such as drying preservation,thermization,cryopreservation,chemical preservation and radiation preservation are the main content of the course. The problems of Principle of Food Technology such as teaching contents,teaching methods and teaching team were analyzed, and the teaching features of the course were also summarized. The suggestions were put forward as follows： winnowing teaching contents,optimizing teaching staff,improving the teaching ways and methods and perfecting examination methods. As a result,the positivity of students was motivated,and the teaching efficiency of the course was improved remarkably.

关 键 词：食品工艺原理 教学改革 应用型 

分 类 号：G642.0[文化科学—高等教育学]