浅谈“食品掺伪鉴别检验”课程改革  

The Study of the Course Reform of Differentiation and Testing of Food Adulteration

作　　者：张清清 韩宗元[1] 李晓静[1] ZHANG Qingqing;HAN Zongyuan;LI Xiaojing(College of Life and Engineering,Shenyang Institute of Technology,Fushun,Liaoning 113122,China)

机构地区：[1]沈阳工学院生命工程学院,辽宁抚顺113122

出　　处：《农产品加工（下）》2018年第7期92-94,共3页Farm Products Processing

基　　金：校重大课题支持基金项目(ZD201602);校实验技术基金项目(SYJS201606);校级青年骨干教师科研基金项目(QN201710);校级创新训练一般项目(DC20170134)

摘　　要：为了提高食品专业课程教学质量,以"食品掺伪鉴别检验"课程为基础,深化教学改革,将理论课程与实践课程相结合,使学生能够系统地掌握"食品掺伪鉴别检验"基础理论知识,并熟练应用食品掺伪鉴别检验的基本方法,为食品行业输送更多优秀的人才。In order to improve the teaching quality of food professional course,based on Food Adulteration Discrimination and Testing,the teaching reform was deepened.The combination of theoretical and practical courses enable students to master systematically basic theoretical knowledge and skillful use of Food Adulteration Discrimination and Testing to deliver more talents to the food industry.

关 键 词：食品掺伪鉴别检验 课程 改革 

分 类 号：G712[文化科学—职业技术教育学]