《食品感官评定》课程的教学实践探索  

Teaching Practice Exploration of “Food Sensory Evaluation” Course

作　　者：曲映红[1] 刘振华[1] 陈舜胜[1] Qu Yinghong(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;China）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,食品科学与工程国家级实验教学示范中心,上海201306

出　　处：《安徽农学通报》2018年第22期151-152,共2页Anhui Agricultural Science Bulletin

基　　金：上海市教学团队项目“食品科学与工程实验教学示范中心建设”(A1-0201-00-8003)

摘　　要：针对上海海洋大学食品相关专业的特点和发展趋势,对《食品感官评定》课程的理论教学、实验教学和考核方式进行了改革。改革初步实践表明,该改革方案调动了学生的学习积极性,培养了其独立思考和实践动手的能力,提高了《食品感官评定》课程的教学质量,取得了较好的教学效果。In view of the characteristics and development trends of food-related majors in our university,some improvements have been made to the theoretical teaching,experimental teaching and assessment methods of“food sensory evaluation”course. The preliminary practice shows that the project has inspired students′ learning enthusiasm,cultivated students′ independent thinking and practical ability,improved the teaching quality of“food sensory evaluation”course and achieved good teaching results.

关 键 词：食品感官评定 理论教学 实验教学 考核方式 

分 类 号：G642.0[文化科学—高等教育学]