应用型高校功能性食品学课程教学改革探索  

Exploration on the Teaching Reform of Functional Food Course in Applied Universities

作　　者：楚文靖[1] 吴丽萍[1] 吴永祥[1] 胡长玉[1] 李丰伯[1] CHU Wen-jing;WU Li-ping;WU Yong-xiang(College of Life and Environment Sciences,Huangshan University,Huangshan,Anhui 245041)

机构地区：[1]黄山学院生命与环境科学学院

出　　处：《安徽农业科学》2019年第23期270-271,282,共3页Journal of Anhui Agricultural Sciences

基　　金：黄山学院质量工程建设项目(2018JXYJ22,2016JXYJ21);安徽省教学研究项目(2018jyxm1249)

摘　　要：在健康中国大背景下,功能性食品学课程在食品相关专业格外受到重视。从优化课程体系、改革教学方法、完善考核方式等方面对应用型高校功能性食品学课程进行了教学改革探索。通过以上改革实践,激发了学生的学习兴趣,培养了学生的创新意识,提高了学生的工程实践能力,取得了较好的教学效果。In the context of healthy China,special attentions have been paid to functional food course in food-related specialities.The teaching reform of functional food course in applied universities was explored from the aspects of optimizing the curriculum system,reforming teaching methods,and improving the assessment methods.The practice indicated that the exploration was helpful to promote students’interest in learning,innovative consciousness,and engineering practice ability.Good teaching effects have been achieved.

关 键 词：功能性食品学 课程体系 教学方法 教学改革 

分 类 号：S-01[农业科学]