摘要
"调味品学"课程是食品科学与工程专业开设的一门专业课,主要包括咸味、甜味、酸味、鲜味、酒类和香辛料这六大类调味品.为有效解决当前课程教学中教学质量低下、课程内容滞后、理论与实际脱节及学生创新性思维和动手能力较差等问题,文章从任课老师、高校管理者和学生的角度重点探讨了新时代背景下提高"调味品学"教学质量的途径,旨在提高学生们的学习效率、培养他们独立分析、解决问题和应用创新的能力,为我国调味品行业培养创新型、复合型和应用型的高质量专业人才.
Abstract
"Seasoning"course is a professional course offered by the major of food science and engineering.It mainly includes six kinds of condiments of salty,sweet,sour,fresh,wine and spices.In order to effectively solve the problems in the current course teaching,such as the low teaching quality,the lag of course content,the disconnection between theory and practice,and the poor innovative thinking and practical ability of students,from the point of view of teachers,university administrators and students,this paper focuses on the ways to improve the teaching quality of"Seasoning"in the new era.The aim is to improve students'learning efficiency,to cultivate their ability of independent analysis,problem solving and applied innovation,and to cultivate innovative,compound and applied high-quality professionals for China's condiment industry.
NETL
NSTL
万方数据