高水平特色骨干大学建设背景下《食品分子生物学》课程的教学改革探讨  

Discussion on the Teaching Reform of the course "Food Molecular Biology" under the background of the Construction of the backbone University with High-level characteristics

作　　者：禹晓 刘欣 翟娅菲 相启森 申瑞玲 YU Xiao;LIU Xin;ZHAI Ya-fei;XIANG Qi-sen;SHEN Rui-ling(School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou,Henan 450001,China;School of Materials and Chemical Engineering,Zhengzhou University of Light Industry,Zhengzhou,Henan 450001,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001 [2]郑州轻工业大学材料与化学工程学院,河南郑州450001

出　　处：《教育教学论坛》2019年第43期119-121,共3页Education And Teaching Forum

基　　金：郑州轻工业大学第十二批教学改革与研究项目;郑州轻工业大学博士基金项目（2016BSJJ022)

摘　　要：食品分子生物学是农业和农学类以及理工类院校相继在食品科学、食品质量与安全专业开设的一门核心专业基础课程。在教育转型发展新形势下,根据专业人才培养目标,结合学科特点,从教学内容、教学手段、考核方式等方面对食品分子生物学课程教学体系改革进行初步探索。Food molecular biology is a core professional basic course in food science, food quality and safety in agriculture, agriculture and science and technology colleges and universities. Under the new situation of educational transformation and development, according to the training goal of professional talents and the characteristics of subjects, this paper makes a preliminary exploration on the reform of the teaching system of food molecular biology course from the aspects of teaching content, teaching means, examination methods and so on.

关 键 词：食品科学 食品质量与安全 食品分子生物学 教学改革 

分 类 号：G642.0[文化科学—高等教育学]