摘要
“调味品工艺学”是广东海洋大学阳江校区食品科学与工程专业开设的一门特色专业必修课。为了解决课程教学中存在的课程内容滞后、理论与实际脱节等问题,采用PBL—案例互融教学法对传统课堂教学进行改革,紧密结合阳江当地产业特色,在豆豉、食醋和复合香辛调味料的加工等重点教学内容中引入问题式案例,引导学生对实际案例进行分析和讨论,旨在提高学生分析、解决问题的能力和应用创新能力,培养调味品特色的创新型人才。
Condiment Technology is a feature course of food science and engineering located at Yangjiang Campus of Guangdong Ocean University.In order to solve the problems existing in the teaching,such as the lag of curriculum content,the disconnection between theory and practice.The PBL—case integration method was adopted to reform the traditional classroom teaching combining with local industrial characteristics of Yangjiang,the problematic cases were introduced into key teaching contents such as the processing of douchi,vinegar and compound spices,guiding students to analyze and discuss the actual cases.It aimed to improve students'analytical ability,problem-solving skills and application innovation ability,cultivating innovative talents with condiment characteristics.
作者
蒋桂丽
罗东辉
周春霞
JIANG Guili;LUO Donghui;ZHOU Chunxia(College of Food Science and Engineering,Guangdong Ocean University,Yangjiang,Guangdong 529599,China)
出处
《农产品加工》
2023年第20期114-117,共4页
Farm Products Processing
基金
岭南特色果蔬绿色加工产业学院项目(310121062201)
广东海洋大学教育教学改革项目(2020年8月)。
