“食品加工新技术”课程教学改革与探索  

Teaching Reform and Exploration for New Technology of Food Processing Course

作　　者：柴云雷[1] 张雅娜 郭齐 张金凤[1] CHAI Yunlei;ZHANG Ya'na;GUO Qi;ZHANG Jinfeng(College of Food and Pharmaceutical Engineering,Suihua College,Suihua,Heilongjiang 152061,China)

机构地区：[1]绥化学院食品与制药工程学院,黑龙江绥化152061

出　　处：《农产品加工》2023年第7期101-104,共4页Farm Products Processing

基　　金：绥化学院教育教学改革项目(JJ20190014)。

摘　　要：“食品加工新技术”是一门应用型较强的专业核心课程,课程的开设对培养食品高新技术人才具有重要的现实意义。随着现代科技的进步,与之相关的教学改革也迫在眉睫。分别对课程的教学体系、教学内容、教学方法和考核方式等方面进行了改革与探索,旨在提高教学质量和效果,锻炼学生综合分析和解决问题的能力,为培养应用型和创新型人才奠定基础。The new technology of food processing is a professional core course with strong application.The establishment of the course is of great practical significance to the cultivation of food high-tech talents.With the development of modern science and technology,the teaching reform is urgent.This article had carried on the reform and the exploration for the curriculum teaching system,the teaching content,the teaching method and the examination method and so on.It aimed to improve teaching quality and effect,train students'ability of comprehensive analysis and problem solving,and lay a foundation for cultivating applied and innovative talents.

关 键 词：食品加工新技术 教学改革 探索 

分 类 号：G640[文化科学—高等教育学]