摘要
食品表面活性剂及其应用是食品科学与工程本科专业的专业选修课程之一。本论文充分结合后疫情时代背景线下与线上教学的特点,针对线上学习、课堂讨论以及课后复习等教学模式全流程,提出食品表面活性剂及其应用的课程改革方案并做探讨与分析。这项工作的开展将对未来进一步加强培养食品科学与工程专业高素质复合型人才提供教学参考。
Food surface-active agent and its application is one of the basic elective courses for the undergraduate major of food science and engineering.This paper fully combines the characteristics of offline and online teaching in the context of the post-epidemic era,and proposes a curriculum reform plan for surfactants and their applications for the whole process of online learning,classroom discussion,and after-school review.The development of this work will provide a teaching reference for further strengthening the cultivation of high-quality compound talents in food science and engineering in the future.
作者
刘宇佳
朱杰
陈旭
李玉婷
张书艳
李琳
Liu Yujia;Zhu Jie;Chen Xu;Li Yuting;Zhang Shuyan;Li Lin(School of Chemical Engineering and Energy Technology,Dongguan University of Technology,Dongguan 523808,China)
出处
《广东化工》
CAS
2021年第12期289-289,309,共2页
Guangdong Chemical Industry
基金
东莞理工学院校级质量工程项目课程建设类项目专业核心课程建设(201902071、202002046)
东莞理工学院引进人才科研启动专项经费项目(GC300501-074)
广东省普通高校青年创新人才类项目(2018KQNCX259)。
关键词
食品表面活性剂及其应用
食品科学与工程
后疫情
课程改革
教学质量
food surface-active agent and its application
food science and engineering
post-epidemic era
curriculum reform
teaching quality
