“粮油加工工艺学”实训教学改革与实践  

Explore on Teaching Methods in the Processing Technology Cereals and Oils

作　　者：刘静 李湘利[1] 徐爱东[1] 薛丽萍[1] LIU Jing;LI Xiangli;XU Aidong;XUE Liping(Department of Life Science and Engineering,Ji'ning University,Qufu,Shandong 273155,China)

机构地区：[1]济宁学院生命科学与工程系,山东曲阜273155

出　　处：《农产品加工》2019年第9期100-102,共3页Farm Products Processing

基　　金：济宁学院教学改革研究项目(JX201717)

摘　　要：以应用型本科院校"粮油加工工艺学"实训教学改革为研究内容,针对食品科学与工程专业学生的特点在实践教学方面提出了一些改进措施,以增强学生的实践动手能力和创新能力,提高教学质量。The teaching reform was explored on the Processing Technology Cereals and Oils combining the characteristics of the students in the food science and engineering,in order to improve teaching quality,the innovation of the teaching means was explored from such aspects as theory teaching and practical teaching.The students'practice capability and the innovation capability were aroused and the teaching quality was also improved.

关 键 词：粮油加工工艺学 实训教学 教学改革 动手能力 创新能力 

分 类 号：TS201.1[轻工技术与工程—食品科学]