摘要
"食品分析"是一门理论性和实践性紧密结合的专业实践课程。传统的"食品分析"教学过程,除了部分理论教学外,实验课部分主要以开设验证性实验为主,运行过程以教师为主导,学生只是验证实验方法。这种过程限制了学生独立思考的空间,忽视了学生学习的主动性和创造性。针对这些问题,本课程从培养目标定位、加强授课过程中的职业道德教育、调整课前准备工作、优化实验内容、学生成绩多元考核评价等几方面进行了探索与实践。通过实验过程的改革,学生对待实验课的态度由被动变主动,积极性大大提高。此外,学生的实践动手能力、科学思维能力、对待特殊行业的社会责任感等都有所提升,更能适应社会对人才的需求。
Food analysis is an integrated professional course combining theory with practice. Teachers dominated the experimental class in traditional education while students just confirmed the experiments. The progress limited students’ independent thoughts and ignored initiative and creativity. The education reforms were carried out in training objective, strengthening professional ethics education and preparation before class, optimizating experiment content, and multiple assessment systems. After the reform, students did experiment more actively. In addition, their practical and thinking ability, sense of social responsibility were improved obviously.
作者
甄润英
尤玲玲
何新益
任小青
刘翠翠
ZHEN Run-ying;YOU Ling-ling;HE Xin-yi;REN Xiao-qing;LIU Cui-cui(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300384,China;Tianjin Engineering Research Center of Agricultural Products Processing,Tianjin 300384,China)
出处
《天津农学院学报》
CAS
2018年第4期109-112,共4页
Journal of Tianjin Agricultural University
基金
天津市"农产品加工工艺"教学团队(无编号)
天津农学院高校教师教育改革创新引导发展项目(20170833
20170206)
关键词
食品分析
核心能力
多元考核
food analysis
core competency
multiple assessments
