摘要
《食品工程原理课程设计》是食品科学与工程专业的一门实践性和综合性较强的专业必修课。为适应区域特色产业对食品工程人才的需求,结合我校食品工程原理课程设计教学过程中存在的若干问题,对课程教学改革进行了探索和实践,以期提高该课程的教学质量。
Design of Food Engineering Principle is a practical and comprehensive course for food science and engineering.Based on the teaching experiences and problems in Curriculum Design of Food Engineering Principles in our college,Several Teaching reform strategies were explored and practiced to improve the teaching effect and meet the food engineering talent demand in upgrading of regional characteristic industries.
作者
王宝贝
陈洪彬
王芳
Wang Baobei;Chen Hongbin;Wang Fang(College of Oceanology and Food Science,Quanzhou Normal University,Quanzhou 362000;Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae,Quanzhou 362000;Key Laboratory of Inshore Resources and Biotechnology Fujian Province University,Quanzhou 362000,China)
出处
《广东化工》
CAS
2020年第7期250-250,256,共2页
Guangdong Chemical Industry
基金
2018年福建省本科高校重大教育教学改革研究项目(FBJG20180216)
泉州师范学院2017年教育教学改革研究校级重点项目。
关键词
食品工程原理
课程设计
教学改革
案例教学
团队协作
curriculum design
food engineering principles
educational reform
case teaching
team cooperation
