以培养目标达成度为导向的食品掺伪检验课程设计  

Course Design of Food Adulteration Test Based on Training Goal Attainment

作　　者：夏怡萍 张德华 周洁 张伟君 贾玉华 钟耀广[1,2,3] XIA Yiping;ZHANG Dehua;ZHOU Jie;ZHANG Weijun;JIA Yuhua;ZHONG Yaoguang(College of Food Sciences ＆ Technology,Shanghai Ocean University,Shanghai 201306;Shanghai Aquatic Product Processing and Storage Engineering Technology Research Center,Shanghai 201306;National Experimental Teaching Demonstration Center for Food Science and Engineering,Shanghai 201306)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海水产品加工及贮藏工程技术研究中心,上海201306 [3]食品科学与工程国家级实验教学示范中心(上海海洋大学),上海201306

出　　处：《科教导刊》2018年第22期102-103,共2页The Guide Of Science & Education

摘　　要：食品掺伪检验课程是高校食品安全专业本科生普遍开设的一门专业课,课程教学主要内容涉及乳类、肉类、粮食类、酒类以及调味类制品的掺伪检验技术。针对本课程存在的问题,笔者对食品掺伪检验课程的难点进行剖析,并提出了一系列的改进措施,经分析取得了显著的效果。The food adulteration test course is a professional course generally offered by undergraduates majoring in food safety in colleges and universities. The main content of the course involves the adulteration test of dairy, meat, grain, alcohol and seasoning products. In view of the problems existing in this course, the author analyzes the difficulties of the food adulteration test course and proposes a series of improvement measures. The analysis has achieved remarkable results.

关 键 词：掺伪检验 难点剖析 教学改革 

分 类 号：G424[文化科学—课程与教学论]