浅谈食品工艺学的教学改革与实践  

Discussion on Teaching Reform and Practice of Food Technology

作　　者：任媛媛[1] 李丹丹[1] 高晓光[1] 郝建雄[1] Ren Yuanyuan;Li Dandan;Gao Xiaoguang;Hao Jianxiong(College of Bioscience and Bioengineering Hebei University of Science and Technology, Shijiazhuang 050018, China)

机构地区：[1]河北科技大学生物科学与工程学院

出　　处：《现代食品》2019年第20期87-89,共3页Modern Food

摘　　要：在大学设置的食品科学专业中,食品工艺学作为其专业的核心课程,以综合性大学学生的就业定位和培养目标为依据。为了适应综合性大学的培养目标和大学生的就业导向,有必要对该课程进行改革。本文主要阐述了食品工艺学教学改革的必要性,探讨了食品工艺学教学改革的目标和途径,并提出了具体措施,希望对食品工艺学的教学改革有所帮助。In the food science major set up by the university, food technology is the core course of the major. It is based on the employment orientation and training objectives of students in comprehensive universities. It is necessary to reform this course in order to adapt to the training goal of comprehensive university and the orientation of college students’ employment. This paper mainly expounded the necessity of the teaching reform of food technology, discusses the goal and approach of the teaching reform of food technology, and put forward specific measures, hoping to be helpful to the teaching reform of food technology.

关 键 词：食品工艺学 教学改革 教学方法 

分 类 号：G642[文化科学—高等教育学]