基于交叉融合的综合实验设计在食品感官教学中的应用  

Application of Comprehensive Experimental Design in Food Sensory Teaching Based on Multidisciplinary Cross

作　　者：杨丽[1,2] 戚穗坚[1,2] 张琳[1,2] 李丹丹[1,2] YANG Li;QI Suijian;ZHANG Lin;LI Dandan(National Demonstration Center for Experimental Light Industry and Food Education,South China University of Technology,Guangzhou Guangdong 510640,China;School of Food Science and Engineering,South China University of Technology,Guangzhou Guangdong 510640,China)

机构地区：[1]华南理工大学轻工与食品国家级实验教学示范中心,广东广州510640 [2]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《农业工程》2022年第6期122-125,共4页AGRICULTURAL ENGINEERING

基　　金：华南理工大学探索性实验项目(C9202280);华南理工大学2022年教研教改项目(C9223128)。

摘　　要：以食品感官教学为例,阐述了基于交叉融合的综合实验设计的应用。整合利用学科交叉知识、融合设计成综合实验,学生自己制作样品、制定产品的感官评价指标,并对配方不同的产品进行质量感官评定,采用方差分析法给出品评结果,判断试样和品评员之间显著性差异情况。实验内容涉及面广、涵盖知识点多,经过几届学生的实践,学生的综合能力得以提升,且教学效果反馈良好,学生认可度高。Taking food sensory teaching as an example,application of comprehensive experimental design based on cross fusion was expounded.Integrating and utilizing interdisciplinary knowledge and integrated design into comprehensive experiment.Students made samples by themselves,formulated sensory evaluation indicators of products,and evaluated quality of several products with different formulas.They used analysis of variance to give product evaluation results and judged significant differences between samples and reviewers.Experimental content covered a wide range of knowledge points.After several years of practice,students'comprehensive ability were improved,teaching effect feedback was good,and students'recognition was high.

关 键 词：食品感官分析 感官评价指标 品评员 方差分析 

分 类 号：G642.0[文化科学—高等教育学]