“蛋品工艺学”实践教学改革探讨

Exploration on the Reformation in the Practical Teaching of Egg Technology

"蛋品工艺学"是高校畜产品加工方向的重要专业课,为了使学生更好地掌握该课程,对课程原有实践教学内容和方法提出不足并进行改革,提出了"3个结合,循序渐进,综合培养"的有效措施,旨在培养更专业的蛋品加工技术人才。

Egg Technolog is an important professional course of animal products processing in many colleges and universities. In order to make students better grasp of the course, the problem of the practice teaching contents and methods are put forward, then some effective reform measures are proposed, to cultivate more professional talents of egg processing technology.