摘要
食品原料学是食品科学与工程、食品质量与安全专业的基础课程,为食品的加工与储藏的学习奠定基础。通过分析食品原料学课程的基本特点及在教学中存在的问题,从教学内容、教学方法和教学评价三方面进行教学改革,激发学生的学习兴趣,提高教学质量,为食品学科培养优秀人才。
Food materials is a basic course for the majors of food science and engineering,food quality and safety.Through this course,students can lay a foundation for food processing,storage and quality assurance.Based on the analysis of the basic characteristics of the course and the existing problems in teaching,this paper puts forward that the course should be reformed from three aspects:teaching content,teaching methods and teaching evaluation,in order to stimulate students’ interest in learning,improve the quality of teaching and train excellent talents for food specialty.
作者
王桂瑛
蒋爱民
白忠彬
廖国周
Wang Guiying;Jiang Aiming;Bai Zhongbin;Liao Guozhou(College of Food Science and Technology,Yunnan Agricultural University,Kunming,650201,China;Livestock Product Processing Engineering and Technology Research Center of Yunnan Province,Yunnan Agricultural University,Kunming,650201,China;College of Food Science,South China Agricultural University,Guangzhou,510642,China;Academic Affairs Office,Yunnan Agricultural University,Kunming,650201,China)
出处
《中国现代教育装备》
2020年第3期57-59,共3页
China Modern Educational Equipment
关键词
食品原料学
教学改革
教学质量
food materials
teaching reform
teaching quality
