摘要
以高职院校食品营养与检测专业核心课食品感官检验技术为例,优化课程整体设计,结合实际岗位工作流程重构课程内容,探究食品感官检验技术新型活页式教材的设计编写,配套信息化资源,为该专业课程的活页式教材开发提供理论支撑。
Food sensory inspection technology of food nutrition and testing professional core courses in higher vocational colleges is studied.The design of the course as a whole is optimized.The course content is reconstructed according to the actual work flow of the post so as to explore the food sensory evaluation technology of new type loose materials design with a complete set of information resources.This study provides theoretical support for the development of the loose-leaf textbooks for this specialty course.
作者
丛懿洁
CONG Yijie(Weihai ocean vocational college,Shandong Rongcheng 264300,China)
出处
《食品工程》
2021年第2期23-26,共4页
Food Engineering
基金
全国食品工业职业教育教学指导委员会2020年度课题(SH369)
威海海洋职业学院新型教材项目。
关键词
高职
食品感官检验技术
活页式教材
higher vocational education
food sensory inspection technology
loose-leaf textbooks
