摘要
为提高食品工艺学课程的教学效果,从制定详细教学大纲、改变学生学习态度,以及教师不断学习等方面,对食品工艺学课程进行改革,为食品质量与安全专业培养适用型人才。
In order to continuously improve the teaching effect of food technology course, this teaching reform was done from the aspects of making a detailed syllabus, changing the students' learning attitude and the teachers' continuous learning, which could train applicable talent for food quality and safety.
出处
《农业科技与装备》
2017年第1期91-92,共2页
Agricultural Science & Technology and Equipment
