食品原料学实验课程教学方法改革与探索

Teaching Exploration of Experimental Course of Food Ingredients

指出了《食品原料学实验》是食品科学与工程专业以及食品营养与安全专业本科生的一门专业必修课程。针对实验课程存在教学内容陈旧、学生兴趣欠缺、学习效果不佳的问题,从实验教学方式、教学内容、课程考核方式、调动学生实验积极性等方面探讨了食品原料实验课程的改进方法,以期培养高素质的食品专业应用型人才。并且基于“油脂新鲜度检测”这一基础实验进行了实际例证分析,以供参考。

Experimental Course of Food Ingredients is a compulsory course for undergraduates majoring in food science and engineering and food nutrition and safety.This course has the general problems such as outdated teaching content,insufficient learning interest,and poor learning effects.The methods of improving food raw materials experimental courses are discussed in terms of experimental teaching methods,teaching content,course assessment methods,in order to cultivate high quality of applied talents in the food industry.This article is based on the basic experiment of"freshness detection of fats and oils"for practical example analysis.