关于《食品工程原理》课程教学改革的几点建议  

Suggestions on the Teaching Reform of Principles of Food Engineering

作　　者：张欣[1] 王彤[1] 于殿宇[1] ZHANG Xin;WANG Tong;YU Dian-yu(School of Food,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《黑龙江教师发展学院学报》2020年第7期52-54,共3页Journal of Heilongjiang Institute of Teacher Development

基　　金：黑龙江省教育规划培育课题(JYXRRK2018014),其他课题参与者:王彤等。

摘　　要：《食品工程原理》是食品科学与工程学科各专业的主要专业基础课之一。作为一门工程类专业基础课,原理知识的积累与工程学科素质的培养,是该课程教学的目的。从实际出发,结合专业学生的学习现状,根据食品科学与工程专业对本专业学生的课程培养要求,提出关于该课程教学改革的几点建议,以期使学生能够充分掌握课程知识的同时培养创新能力、动手能力、思考能力,提高学生在实际生活中综合利用相关知识解决有关食品专业问题的能力,并且能充分发挥教师的引导和教育作用,提高《食品工程原理》课程的教学质量。The Principles of Food Engineering is one of the major basic courses of various disciplines of food science and engineering.As a basic course of engineering major,the aim of the course is to accumulate the principle knowledge and cultivate the quality of engineering discipline.Based on the actual learning situation of professional students,this paper puts forward some suggestions on the teaching reform of the course according to the food science and engineering specialty's course training requirements for the students,in order to enable students to fully grasp the course knowledge while cultivating innovative ability,practical ability and thinking ability,improve students' ability to comprehensively use relevant knowledge to solve food-related problems in real life,and give full play to the role of teachers in guidance and education to improve the teaching quality of the course of The Principles of Food Engineering.

关 键 词：食品工程原理 课程教学 改革建议 

分 类 号：G642[文化科学—高等教育学]