“功能性食品”设计性实验教学方式实施探讨

ExpIoring on ImpIementation of Design Experiment of FunctionaI Food

结合食品专业本科生研究生实验教学中设计性实验的开设情况，以“文冠果壳提取物抑制胰脂肪酶活性的半命题试验”为例，探讨了“功能性食品”设计性实验的设计思想、宗旨和实施过程等，对学生在实践能力和创新能力的素质培养的实施、作用和意义进行了分析。着重探讨了实验设计的主要环节和实施的效果，实验方法准确、结果明确，具有科研与探索价值。

Combining with the situation of researching-based experimental teaching for undergraduates and graduate major in food science, the author made useful exploration in the ideas, purpose, and implementing process of design - based experiment on “Functional Foods” which is very important to cultivate student ability of practice and innovation, and take “Inhibition effects of extract from Xanthoceras Sorbifolia Bunge on pancreatic lipase activity” as an example . In this way, it can inspire student interests, and improve their research-based studying ability. At the same time, in order to deepen the teaching reform, it need to further strengthen the building of the experimental teaching staff improve the evaluation system and set up an effective coordination management system.