基于新工科背景下“食品工艺学”教材建设初探  

Exploration on the Construction of Food Technology Teaching Material Based on the Background of New Engineering

作　　者：徐怀德[1] 李梅[1] 雷宏杰[1] XU Huaide;LI Mei;LEI Hongjie(College of Food Science and Engineering,Northwest A&F University,Yangling,Shaanxi 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《农产品加工》2020年第24期94-96,共3页Farm Products Processing

基　　金：2020年西北农林科技大学校级规划教材建设项目(202068)。

摘　　要：介绍了食品工艺类教材的发展历程和食品产业的特点,探讨了新工科背景下“食品工艺学”教材建设的必要性和基本特色,以期为食品专业相关领域的教学人员提供参考。This paper introduced the developing history of food technology teaching material and characteristics of food industry.Based on this,the paper discussed the necessity and basic characteristics of the construction of Food Technology teaching material under the background of new engineering,aiming to provide reference for the teaching staff in the field of food specialty.

关 键 词：新工科 食品工艺学 教材建设 

分 类 号：G642[文化科学—高等教育学]