摘要
食品理化检验和食品分析是食品学科的重要课程,对于食品质量与安全的评价具有重要意义。本文首先分析了这两门课程授课方式现存的局限性,目前大型复杂仪器操作的教学,多采用演示实验的授课方式,限制了学生动手操作能力和自主创新能力的提高。其次,结合实际教学经验,探索教学新方法。通过进行开放式实验授课等方法,锻炼学生发现问题,并通过团队协作探索问题最终解决问题的能力,使学生能够建立完整的学科理论知识体系,为食品学科培养专业人才提供支持。
＂Food Physical and Chemical Inspection Technology＂ and ＂Analysis of Food＂, as two important courses of food science, have great significance for the evaluation of food quality and safety. Firstly, we analyze the existing limitations of the two courses： the teaching methods of the operation of large and complex instruments are mainly demonstration experiment, which inhibits the students＇ hands-on operation ability and creative ability. Secondly, combined with practical experience in teaching, we explore new methods of teaching reform. By carrying out open experiment teaching, we can train students to find and solve problems through team collaboration, which makes students able to establish a complete system of subject knowledge, and provides support for food science to train professional talents.
作者
孙春燕
袁媛
时晓磊
赵颂宁
郑健
张铁华
Sun Chunyan Yuan Yuan Shi Xiaolei Zhao Songning Zheng Jian Zhang Tiehua
出处
《科教文汇》
2017年第8期52-54,共3页
Journal of Science and Education
基金
吉林大学2015年度本科教学改革研究项目
关键词
食品理化检验
食品分析
教学改革
food physical and chemical inspection technology
analysis of food
teaching reform
