“食品感官分析”项目化教学改革与实践  

Practice on Sensory Analysis on Food in Project-based Teaching Reform

作　　者：黄庆斌[1] HUANG Qingbin(Fujian Forestry Vocational Technical College,Nanping,Fujian 353000,China)

机构地区：[1]福建林业职业技术学院,福建南平353000

出　　处：《农产品加工》2020年第11期114-117,共4页Farm Products Processing

基　　金：福建林业职业技术学院院级科研项目(2019YSZ004)。

摘　　要：以企业需求为导向,以提高学生操作技能为核心,通过重构教学内容、改革课堂教学方法和考核方式探讨“食品感官分析”课程项目化教学。用典型的“可乐饮料”感官分析来剖析项目化教学的实践过程。实践表明,实施项目化教学后,学生的操作技能得到较大的提高,教学效果良好。Oriented by enterprise's demands,improving practical skills as a core objective,this paper studied project-based teaching on course of Food Sensory Analysis by restructuring teaching content and reforming classroom teaching and examination method.The practical process of project-based teaching was analyzed with the typical“Coke Drink”sensory analysis.The results showed that the teaching results and students'practical skills were greatly improved by implementing project-based teaching.

关 键 词：食品感官分析 项目化教学 改革 实践 

分 类 号：G642[文化科学—高等教育学]