摘要
综合设计性实验是培养学生综合能力和创新能力的重要途径,从食品工艺课程实验的实际情况,提出以漳州红肉蜜柚皮总黄酮提取工艺为主题开设综合设计性实验,通过初步的实施表明,此综合设计性实验,不仅可以提高学生在食品工艺方面的综合实验技能,而且可以加深学生对知识的理解,同时可以培养学生的动手、分析和解决问题的能力,提高学生的综合素质和团队合作意识。
Comprehensive and designing experimental teaching was an important channel for educating students＂ all round capabilities and innovation ability. Based on actual conditions, a comprehensive design experiment on total flavonoids extraction from Blood＇Pummelo Peel was proposed. The practical results showed that the experiment not only could enhance comprehensive experimental skills of the students, but also could help student s comprehending relevant knowledge. At the same time it could cultivates the students＇ ability in operation, analysis and solution to problems and improve the students comprehensive qualities and team working consciousness.
出处
《漳州职业技术学院学报》
2013年第1期66-69,共4页
Journal of Zhangzhou Institute of Technology
基金
漳州城市职业学院教学研究改革课题"食品工艺课程教学的改革与实践"
关键词
食品工艺实验课
综合设计性
实践
Food Technology experiment
Comprehensive Design
PraCtice
