“食品分析”课程教学改革与实践  

Exploration and Practices of Food Analysis Teaching Reform

作　　者：朱苗 李刚凤 刘庆庆 谢勇 ZHU Miao;LI Gangfeng;LIU Qingqing;XIE Yong(College of Materials Science and Chemical Engineering,Tongren Univesity,Tongren,Guizhou 554300,China)

机构地区：[1]铜仁学院材料与化学工程学院,贵州铜仁554300

出　　处：《农产品加工》2023年第14期114-117,共4页Farm Products Processing

基　　金：铜仁学院2020年一流本科教育专项项目(YLBK-2020012);铜仁学院“三金”建设项目(TRXYSJ2021-018);铜仁学院2021年省级一流专业建设点(YLBK-2022046,YLBK-2022045)。

摘　　要：“食品分析”是食品科学与工程专业核心课程,针对教学过程中存在的问题,通过紧紧围绕人才培养目标,融入课程思政,改革课程体系,教学方法改进等方面探索提高课堂教学质量的有效途径,同时提高学生的思想道德素养和实践动手能力。“Food Analysis”is the core course of food science and engineering,aiming at the problems existing in the teaching process,by closely focusing on the goal of talent training,integrating into the curriculum politics,reforming the curriculum system,improving teaching methods,etc.,to explore effective ways to improve the quality of classroom teaching,while improving students'ideological and moral literacy and practical ability.

关 键 词：食品分析 人才培养 课程教学改革 教学质量 

分 类 号：G642[文化科学—高等教育学]