“食品感官评价”课程教学改革初探

On the Course Teaching Reform of Food Organoleptic Evaluation

"食品感官评价"是食品学科一门重要的专业课程,系统地掌握该课程的理论知识并运用于实践,对于食品质量评价、产品评优及新产品研制等方面具有非常重要的意义。构建"以问题为导向"的"食品感官评价"课程研究型教学内容体系,以教师的引导、学生的自主学习及教师的评价为主体,可以激发学生学习、探究的热情,使学生更好地掌握专业知识,为其今后从事相关工作打下坚实的基础。

Food Organoleptic Evaluation is an important professional course of food science. It is of significant importance to have a systematic master of the theoretical knowledge of this course and the capability of apply-ing the knowledge to practice in terms of food quality evaluation, product assessment and new product research and producing as well. It will initiate students＇ zest of learning and probing with the establishment of a prob-lem-based learning ＆ research system which gives priority to guidance of teachers, autonomous learning of students and evaluation from teachers. Thus they will have a better command of the professional knowledge which will certainly lay a solid foundation to their future jobs.