高职“食品生物化学”课程教学方法的探索与实践  

Exploration and Practice of Teaching Methods of Food Biochemistry Course in Higher Vocational Colleges

作　　者：宋淑亚 刘德阳 张静林 SONG Shuya;LIU Deyang;ZHANG Jinglin(Luoyang Polytechnic,Luoyang,He'nan 471000,China)

机构地区：[1]洛阳职业技术学院,河南洛阳471000

出　　处：《农产品加工》2020年第19期116-118,共3页Farm Products Processing

摘　　要：“食品生物化学”是高职食品类专业一门重要的核心基础课程,但因其为多种学科的交叉学科,内容抽象、分子式多、代谢过程复杂等特点给学生的学习造成一定的困扰。结合高职院校学情,充分激发学生的积极性和主动学习能力,从而提升高职院校学生“食品生物化学”课程的教学效果,这也是促进学生学好“食品生物化学”的重要途径。Food Biochemistry is an important core basic discipline for food majors in higher vocational colleges. However,as an interdisciplinary subject,its abstract content,many molecular formulas and complex metabolic process have caused some trouble to the students’ learning effect. Combining with the learning situation of higher vocational colleges, fully stimulating students’ learning enthusiasm and improving students’ active learning ability could greatly improve the teaching effect of biochemistry course of higher vocational college students,and it was also an important way to promote students to learn Food Biochemistry well.

关 键 词：高职 食品生物化学 激发 课堂技巧 

分 类 号：G642[文化科学—高等教育学]