食品质量与安全专业“食品工艺学”课程的教学改革与思考  

Teaching Thinking and Reform of Food Technology Course of Food Quality and Safety Specialty Speliality

作　　者：周兴华[1] 肖香[1] 赵延胜[1] 祝莹[1] ZHOU Xinghua;XIAO Xiang;ZHAO Yansheng;ZHU Ying(School of Food and Biological Engineering,Jiangsu University,Zhenjiang,Jiangsu 212013,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《农产品加工（下）》2018年第6期97-98,共2页Farm Products Processing

摘　　要：以学生主体地位为目标的教学模式,能最大限度地激发学生的自主学习意识和融会贯通能力,以"食品工艺学"课程为例,探讨如何在教学中以学生为本,采用多样化教学方式真正为学生服务,以培养适应食品专业的有用人才。To the principal position of students as the goal of teaching model, it can increasingly arouse the students＇ ability of autonomous learning consciousness and achieve mastery through a comprehensive study. This article took Food Technology course as an example, it discussed how to teach as the principal position of students, diversified teaching methods, the real service for students, in order to train useful talents to adapt to the food profession.

关 键 词：食品工艺学 学生主体地位 教学改革 方法 实践 

分 类 号：G640[文化科学—高等教育学]