Reform and Discussion on Improving the Teaching Quality of"Seasoning"Course under the Background of the New Era
"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.
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