食品工艺学导论课程的教学改革与实践
Teaching Reform and Practice of the Introduction on Food Technology Course
徐洲 1王松 1张长贵 1魏琴 1张超1
作者信息
- 1. 宜宾学院生命科学与食品工程学院,四川宜宾644000;固态发酵资源利用四川省重点实验室,四川宜宾644000
- 折叠
摘要
从食品工艺学导论课程的教学条件、理论教学方法和实验教学模式等方面进行了教学改革.结果表明,修订的教学大纲、自编的实验教程和省级重点实验室的使用改善了教学条件,保证了教学活动更好地开展;理论教学的改革增加了学生的积极性和参与度,学生的食品安全意识和职业道德得到加强,生产实习环节提高了学生理论联系实际的能力;以“学生为主导”的实验教学模式同时锻炼了学生基本技能和综合实验设计的能力,使独立完成实验任务的学生比例从50％提高到了80％.改革后的课程教学使学生能更好地掌握课程内容,为学生后续课程的学习奠定了基础,新的课程教学方式可以为其他高等院校在食品加工、保藏方向的教学模式提供参考.
Abstract
In order to achieve better teaching effect,teaching reform was carried out from the teaching conditions,theoretical teaching methods and experimental teaching models.The results showed that the revised syllabus,self compiled experimental course and the use of Provincial Key Laboratory improved teaching conditions,which ensured better development of teaching activities.The reform of theoretical teaching has increased the students' enthusiasm and participation,the students' food safety awareness and professional ethics have been strengthened,and the production practice has improved the students'ability to combine theory with practice.The student led experimental teaching mode,both trained the students' basic skills and the ability of experimental design,as a result,the proportion of students who has finished the task independently increased from 50％ to 80％.After the reform of the curriculum teaching,the students can better grasp the core content of the course,and laid a solid foundation for the follow-up courses study.The new curriculum teaching method might provide some reference in food processing and preservation of the teaching mode for other universities.
关键词
食品工艺学导论/教学改革/实验模式Key words
Introduction on food technology/Educational reform/Experimental pattern引用本文复制引用
基金项目
四川省高校科研创新团队建设项目(14TD0031)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据