基于应用型人才培养的“食品化学”课程教学改革与实践  

Reform and Practice on Teaching of Food Chemistry Course forApplied Talents Training

作　　者：李湘利[1] 刘静 赵敏[1] 朱九滨[1] 魏海香[1] 薛丽萍[1] LI Xiangli;LIU Jing;ZHAO Min;ZHU Jiubin;WEI Haixiang;XUE Liping(Department of Life Science and Engineering,Ji'ning University,Qufu,Shandong 273155,China)

机构地区：[1]济宁学院生命科学与工程系,山东曲阜273155

出　　处：《农产品加工》2020年第9期94-96,99,共4页Farm Products Processing

基　　金：山东省高等学校教学改革研究项目(2012505);济宁学院教学改革研究项目(JX201815)。

摘　　要：“食品化学”是食品科学与工程类专业的一门实验性和应用性较强的核心课程,是化学与食品学科交叉的纽带。以应用型教育教学改革为背景,分析了“食品化学”教学现状及存在问题,分别从教学内容、教学方法、实验项目、实践教学基地及考核方式等方面阐述了“食品化学”课程教学的可操作性,以期为应用型高校“食品化学”课程建设提供有益借鉴。Food Chemistry is the core course for students majoring in food science and engineering and etc,which is also a link between chemistry and food science.Base on the environment of“practical”education revolution,the teaching reform was explored on Food Chemistry.The teaching status and problems of Food Chemistry were analyzed in detail.The teaching contents,teaching methods,experimental projects,practical teaching bases and assessment methods were discussed respectively in order to expound the operability of Food Chemistry teaching.This teaching reform and practice could provide useful references for Food Chemistry construction and development in applied undergraduate universities.

关 键 词：应用型 人才培养 食品化学 教学改革 实践教学 

分 类 号：G642.0[文化科学—高等教育学]