高校《食品化学》课程教学改革探讨

Discussion of the Teaching Reform on Food Chemistry Course in Universities

《食品化学》是目前高校食品科学专业的主干课程之一,是一门理论性和应用性很强的课程,同时也是学习食品各专业课的前提和基础。为适应高等教育发展的要求,培养更多高素质的食品人才,针对目前《食品化学》课程在教学中普遍存在的教学课时少、教学内容多、教学方法单一、课堂气氛沉闷、学生学习兴趣低下等问题,尝试从树立教师正确的教学观念、优化整合教学内容、运用多元化教学方法等方面对高校《食品化学》课程教学改革进行探索。

Food chemistry is one of the main courses of food science majors in universities,which is a theoretical and highly applicable course,and also is the premise and foundation for the learning of other food specialty courses.In order to meet the requirements for developing higher education,and cultivate more high-quality food talents,we attempted to explore the teaching reform from the perspective of establishing teachers’correct teaching concepts,optimizing the integration of teaching content,and applying diversified teaching methods,aiming at solving those problems such as less teaching time,more teaching content,single teaching method,dull classroom atmosphere,low interest in learning among the students,which occurring during the current teaching of food chemistry courses.