“食品工艺学实验”线上教学的探讨  

Research and Exploration on Online Teaching for Food Technology Experiment

作　　者：马道荣[1] 余顺火[1] 林琳[1] 罗慧婷 MA Daorong;YU Shunhuo;LIN Lin;LUO Huiting(School of Food and Biological Engineering,Hefei University of Technology,Hefei,Anhui 230009,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230009

出　　处：《农产品加工》2021年第19期111-112,115,共3页Farm Products Processing

基　　金：食品科学与工程国家级一流专业建设项目(2019年);国家新工科专业改革项目(E-SPNL20202315)。

摘　　要：“食品工艺学实验”是食品科学与工程专业和食品安全专业的必修课,要求学生掌握食品工程学科的基本理论、基本知识,培养具有综合运用所学的科学理论和技术手段分析并解决问题的基本能力和对新产品、新工艺进行研究、开发和设计的初步能力。该课程一直是在学校实验室完成,为了适应形势的变化,以达到实验目的和培养目标为前提,调整部分考核方式,进行了线上教学的探讨,效果良好。Food Technology Experiment is a required course in food science and engineering and food safety,which requests students skilling in basic theory and knowledge of food engineering discipline,trains their abilities to analysis and solve the problems by comprehensive use of science theory and technology methods,practices the preliminary capabilities to research,develop and design new products and technologies.As this course is always taught in the school lab,part means of examines are adjusted,as well as discussions on line added for adapting the variety situations on the precondition of achieving experimental plans and completing cultivation programs,and satisfactory effects have been acquired.

关 键 词：食品工艺学 线上教学 考核方法 

分 类 号：G640[文化科学—高等教育学]