《食品感官评定》课程的教学实践探索

Teaching Practice Exploration of “Food Sensory Evaluation” Course

针对上海海洋大学食品相关专业的特点和发展趋势,对《食品感官评定》课程的理论教学、实验教学和考核方式进行了改革。改革初步实践表明,该改革方案调动了学生的学习积极性,培养了其独立思考和实践动手的能力,提高了《食品感官评定》课程的教学质量,取得了较好的教学效果。

In view of the characteristics and development trends of food-related majors in our university,some improvements have been made to the theoretical teaching,experimental teaching and assessment methods of“food sensory evaluation”course. The preliminary practice shows that the project has inspired students′ learning enthusiasm,cultivated students′ independent thinking and practical ability,improved the teaching quality of“food sensory evaluation”course and achieved good teaching results.