摘要
通过对食品工艺学课程的教学内容、实验(实践)教学环节、考核方式等方面进行全面改革与实践,以提高教学质量、激发学生的学习兴趣、培养学生动手能力和创新能力,增强学生的综合素质。
In order to improve the quality of teaching, arouse the students＇ learning interest and cultivate the students＇ ability of innovation and practicing, strengthen the students＇ overall quality, this article studies the teaching reform and practice of the teaching material, practical teaching, and examining way of food technology.
出处
《农产品加工（下）》
2012年第7期171-173,共3页
Farm Products Processing
基金
陕西省教育厅教改项目(09Z38)
陕西教育学院教改项目(10JG0030Y)
关键词
食品工艺学
教学改革
实践
food technology
teaching reform
practice
