摘要
通过社会调研、校际交流及基于学校实践现状,依据人才培养目标及专业知识结构,从多原理验证、原料特点分析、方案设计、产品分析评定等方面,对食品工艺实验进行了课堂理论与综合实验有机整合、个人兴趣与实验设计有机结合、科学研究与专题探索有机融合、产品分析与实验评定有机综合的"四个结合"探索,以促进食品专业学生综合实践能力、创新设计与运用能力的培养,为农业院校相关食品专业工艺实验教学创新发展提供参考.
Abstract
Through social studies, exchanges and school-based practice, and based on the talent training goal and specialized knowledge structure, the exploration of "Four Combinations" in food technology experiment, that is the organic integration of classroom theory and comprehensive experiment, the combination of personal interest and experimental design, the organic integration of scientific research and thematic exploration, the organic integration of product analysis and experimental evaluation was explored from the principle of validation, raw material analysis, products design, analysis and evaluation, in order to promote the cultivation of the students' comprehensive practical ability and innovative design and application ability, and provide the reference for the innovation and development of the food science and technology experimental teaching in agricultural colleges and universities.
基金项目
安徽省高等学校省级质量工程项目(2014zy017)
国家科技期刊平台
NSTL
维普
万方数据