食品感官评价精品课程资源建设的实践研究

A Research on Construction Experience of Quality Curriculum Resources in “Food Sensory Evaluation”

通过对"食品感官评价"精品课程资源建设的研究与实践,提出要从教学内容重构、课程体系整合、教学方法创新、考核方式改革、课程资源研发等几个关键环节优化精品课程资源建设,使该课程更贴近实际应用,更有助于培养、提高学生的学习、实践、应用等综合能力,以满足应用型人才培养定位的目标要求。

This paper makes a research on some of the practices of“food sensory evaluation”quality curriculum resources, including the reconstruction of teaching content, curriculum integration, innovative teaching methods, assessment methods reform, curriculum development and other resources, which is aimed at cultivating and improving the students’comprehensive abilities of learning, practice and application to meet the requirements of applied talent training.