高等中医药院校营养学专业食品工艺学教学过程探索

The Exploration of the Teaching Process of Food Technology in the Nutrition Specialty of Colleges and Universities of TCM

针对高等中医药院校营养学专业学生在学习食品工艺学过程中存在的问题进行深入的探讨和分析,通过对现有食品科学相关专业课程内容以及结构的分析,在成熟的教学内容和教学模式中,在教学过程中不断进行尝试,寻找适合营养学专业教学模式的改革与探索思路,优化针对营养学专业的课程结构及教学方法。这种教学过程的探索,不仅对高等中医院校营养学专业学生对于食品工艺学的学习有所帮助,更促进中青年教师在教学过程中不断自我提升,促进营养学专业本科教学工作。

For the problems in the course of Food Processing, the students of nutrition specialty in colleges and universities of TCM were discussed and analyzed. Based on the existing food science course content and structure analysis, in mature teaching content and mode of teaching, in the teaching process continue to try for nutrition specialty teaching mode reform and exploring ideas, potinized for the nutrition specialty course structure and teaching methods. Exploration of the teaching process, not only can help the students learn food technology, can also help teachers promote themslves and promote the mutrition nundergraduate teaching work.