高技能型人才培养背景下“食品化学”课程改革探讨  

Discussion on the Curriculum Reform of Food Chemistry Under the Training of High Technology and Skilled Personnel

作　　者：王丽[1] 罗红霞[1] 句荣辉[1] 王辉[1] 朱建晨[1] 潘妍[1] 贾红亮[1] 林少华[1] WANG Li;LUO Hongxia;JU Ronghui;WANG Hui;ZHU Jianchen;PAN Yan;JIA Hongliang;LIN Shaohua(Department of Food and Biological Engineering,Beijing Vocational College of Agriculture,Beijing 102442,China)

机构地区：[1]北京农业职业学院食品与生物工程系

出　　处：《农产品加工》2019年第24期95-97,共3页Farm Products Processing

基　　金：万人计划教学名师特殊支持项目（20181215）

摘　　要：通过对“食品化学”的教学方法、教学内容、考核模式等3个方面进行梳理及总结,提出了翻转课堂、案例分析等教学法为“食品化学”的常用教学方法,优化了“食品化学”的教学重难点,设定了实践动手能力的培养模式,完善了不同教学方法和教学内容条件下的考核模式,为适应当下高技术技能人才的培养奠定了良好的基础。This article through to the Food Chemistry teaching methods,teaching contents,examination mode and so on three aspects to review and summarize and put forward the flip classroom teaching method,case analysis as the main teaching method of Food Chemistry in the future,the optimization of the main ingredients in food of teaching difficult point,set the practice ability training mode,improve the different teaching methods and teaching content under the condition of examination mode,in order to adapt to the present high technical skills training laid a good foundation.

关 键 词：食品化学 教学内容 教学方法 考核模式 

分 类 号：G642[文化科学—高等教育学]