浅谈地方本科院校食品科学与工程专业课程改革与实践  

Study on the Reform of Food Science and Engineering Courses in Local Universities

作　　者：钟鸣[1] 李威娜[1] 况伟[1] 刘志伟[1] 钟艳梅[1] 黄思梅[1] ZHONG Ming;LI Wei-na;KUANG Wei;LIU Zhi-wei;ZHONG Yan-mei;HUANG Si-mei(School of Life Science,Jiaying Unversity,Meizhou 514015,China)

机构地区：[1]嘉应学院生命科学学院,广东梅州514015

出　　处：《嘉应学院学报》2021年第6期104-108,共5页Journal of Jiaying University

基　　金：2016年嘉应学院高等教育教学改革项目立项课题。

摘　　要：从改进教学计划与课程体系、调整课程内容两个方面探讨粤东西北地区本科院校食品科学与工程专业课程改革.通过教学实践,提高了学生学习积极性、主动性,增强了实践应用能力,以达到良好的教学效果,培养出适合地方食品产业发展和需求的合格专业学生.This paper focused on university major courses reform in the west, east and north of Guangdong. Curriculum reform of food science and engineering was studied from the aspects of improving the teaching plan, curriculum system and adjusting the course content in this paper. Through teaching practice, students’ enthusiasm and initiative were improved, and their practical application ability was enhanced. As a result, a good teaching efficiency could be achieved,and qualified professional students were cultivated for the demand of local food industry.

关 键 词：食品科学 质量与安全 本科院校 课程改革 

分 类 号：TS201.6[轻工技术与工程—食品科学]