食品专业化学课程教学内容改革探索  

Exploration on Teaching Reform of Chemistry Courses in Food Specialty

作　　者：贾庆超 张芳 郭楠楠[1] 何晓勇 高向阳[1] JIA Qing-chao;ZHANG Fang;GUO Nan-nan;HE Xiao-yong;GAO Xiang-yang(Zhengzhou University of Science and Technology,Henan Zhenghou 450000,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450000

出　　处：《广州化工》2021年第23期168-170,共3页GuangZhou Chemical Industry

基　　金：郑州科技学院教改项目(2020JGZD04)。

摘　　要：为了使化学类课程充分发挥其在食品专业中的作用,为学生学习食品专业课程打下良好的化学基础,同时也为了提升学生的分析应用能力以及综合解决问题的能力,本文探讨了食品专业化学类课程的改革措施及内容,同时对改革后的化学课程的教学内容及效果进行了分析,为地方高校食品专业人才培养过程中化学类课程的教学改革起到启发和借鉴作用。In order to give full play to the role of Chemistry courses in Food specialty,lay a good chemical foundation for students to learn Food specialty courses,and improve students'analytical application ability and comprehensive problem-solving ability,the reform measures and content of the Chemistry courses in the Food specialty were discussed,and the teaching content and effects of reformed Chemistry courses were analyzed,which provided inspiration and reference for the teaching reform of Chemistry courses for the training of Food professionals in local universities.

关 键 词：食品专业 化学类课程 教学改革 借鉴 

分 类 号：G642[文化科学—高等教育学]