食品专业物理化学课程教学探索与实践  

Teaching Exploration and Practice of Physical Chemistry Course for Food Majors

作　　者：孙开莲[1] 李运富 SUN Kai-lian;LI Yun-fu(Chuzhou University College of Materials and Chemical Engineering,Anhui Chuzhou 239000;Chuzhou No.2 Middle School,Anhui Chuzhou 239000,China)

机构地区：[1]滁州学院材料与化学工程学院,安徽滁州239000 [2]滁州第二中学,安徽滁州239000

出　　处：《广州化工》2019年第21期158-159,167,共3页GuangZhou Chemical Industry

基　　金：滁州学校级教学研究项目(No:jyc2018032)

摘　　要：新时期、新专业背景下的人才培养目标对传统的物理化学课程的教育功能提出多重性要求,这就迫使传统课堂教学的内容和方法必须变革。指出教学内容模块化与精炼化、与实验课内容有机结合、通过应用举例教学以及让学生有质有量的做习题等都是提高非化学专业开设的物理化学课程教学质量的有效做法,并详尽了具体的实施措施。Considering the goal of personnel training objectives under the background of the new era and new specialty,multiple requirements for the educational functions of traditional Physical Chemistry courses were put forward. It was pointed out that the modularization and refining of teaching content,the combination with experimental course content,teaching by application examples and making students do exercises with quality and quantity were all effective ways to improve the teaching quality of Physical Chemistry course offered to non-chemistry majors. The detailed implementation measures were also stated.

关 键 词：食品专业 物理化学 教学改革 实践经验 

分 类 号：G642[文化科学—高等教育学]