Teaching Content Optimization for"Food Biochemistry"Based on Systematic Connection of Teaching Contents in Courses of Food Science Major
Food Biochemistry is a compulsory course for food related majors in higher education institutions.This course serves as a bridge between the pre-course"Food Chemistry"and the post courses of"Food Technology"and"Food Nutrition",and is of great significance for the study,consolidation,and practical improvement of professional theoretical knowledge.Through the investigation,it is found that Food Biochemistry is facing a time compression,teaching content overlapping and insufficient systematic connection among course contents.In response to the above issues,combined with the current status of the food science and engineering curriculum system at Jilin University,and focusing on the talent cultivation goals of food science and engineering majors,we carry out the design and reconstruction of the teaching content of"Food Biochemistry"by analyzing and comparing the teaching content of"Food Chemistry","Food Biochemistry","Food Technology",and"Food Nutrition",and achieve a reasonable distribution of content during and after class,and an organically connection of teaching content among courses,which can effectively improve the teaching effectiveness of the Food Biochemistry.
food related majorsteaching content connection among coursesFood Biochemistryoptimization of teaching content
NETL
NSTL
万方数据
