食品生物化学教学改革探究  

Research of Teaching Reform of Food Biochemistry

作　　者：连莲[1] 刘焱南[1] 于纯淼[1] 刘晓艳[1] Lian Lian;Liu Yannan;Yu Chunmiao;Liu Xiaoyan(Heilongjiang University of Chinese Medicine, Harbin 150001, China)

机构地区：[1]黑龙江中医药大学,哈尔滨150001

出　　处：《黑龙江科学》2020年第15期80-81,共2页Heilongjiang Science

摘　　要：为加强食品生物化学课程的改革,分析了传统教学中存在的问题,提出了教学内容的优化与整合,即突出重点,易化难点,更新、补充教学内容,避免知识重复性传授。还应加强实验课程和教学方法的改革,强化培养学生实验基本操作技能,突出食品科学与工程专业的特点,注重实验课程的前后衔接性,增设综合性、设计性的实验内容,并运用启发式和发现式教学模式。In order to strengthen the reform of food biochemistry course,the paper analyzes the problems of traditional teaching,proposes the optimization and integration of teaching content,i.e.highlighting important points,making difficulties easy,updating and supplementing teaching content,and avoiding the repeated teaching of knowledge.It is suggested to strengthen the reform of experimental course and teaching methods,enhance to train students’basic experimental operation skills,highlight the characteristics of food science and engineering profession,focus on the connection of experiment courses,add comprehensive and design experimental content,and follow heuristic and discovery teaching model.

关 键 词：食品生物化学 教学改革 实验课程 

分 类 号：G712[文化科学—职业技术教育学]