“核桃蛋白饮料开发”创新性实验教学初探

A Preliminary Exploration on the Innovative Experimental Teaching of "Development of Walnut Protein Beverage"

食品专业涉及多学科,且高度交叉、高度融合,需要具有创新性和实践性的复合型人才。在高校开设创新性实验课,为食品科学专业培养可靠人才提供了有效途径。本文以"核桃蛋白饮料开发"创新性实验课为依托,探究了食品科学开设创新性实验课程的一些方法和经验,希望能为食品专业创新性实验课程的开设和教学改革提供借鉴。

The major of food involves many disciplines which are highly integrated with one another, requiring innovative and practical interdisciplinary talents. The opening of innovative experimental courses in colleges and universities has provided an effective way for the cultivation of reliable talents majoring in food science. Relying on the innovative experimental course of ＂Development of Walnut Protein Beverage＂, this paper explored some methods and experience of opening innovative and experimental courses in the major of food science, hoping to provide a reference for the opening and teaching reform of innovative and experimental courses for the food major.