“发酵食品工艺学”课程改革初探

Curriculum Reform of Fermented Food Technology

以行业需求、岗位任务和学生能力培养为指引,坚持"必需、够用"为度的原则,采用"启发+设疑"式教学,增加研讨型的内容,定期布置超出课堂知识的开放性问题,学生经过课后查阅大量的资料,并进行深入思考,以期学生将这些知识升华,较好地回答相关问题。为此,改革课程教学方法和理念,力争做到学以致用。

Curriculum reform of fermented food technology reflects a typical process, production practice, truly achieve mastery through a comprehensive study of theory and practice. To satisfy industry requirements, job tasks and students＇ ability training, adhere to the principle of ＂necessary and sufficient＂, use ＂inspire ＋ questions＂ teaching, increased the content of the research type, regular arrangement of some open questions beyond the classroom knowledge, students access to large amounts of data and in-depth thinking after class, only sublimates the knowledge can be well to answer these questions. Curriculum reform of fermented food technology strive to do to apply after reforming teaching methods and ideas.