生物工程专业调味品工艺学课程的改革与探索

调味品工艺学是生物工程专业的主干课程。笔者针对课程特点及授课对象进行了课程教学大纲设置、课堂教学模式与方法、课程考核等方面的改革探索。主张充分利用多媒体和网络教学资源开发微课程,采用团队授课及科研型实践教学等改革措施,以期提高教学质量,培养学生综合素质和创新能力,适应社会发展的需要。经过多年教学实践,调味品工艺学教学工作得到不断改进和完善,取得了较好的教学效果。

Reform and Exp loration of Condiment Technol ogy Course in Biological Engineering Major

Condiment technology is one of the major courses of biological engineering major .In view of the characteristics of the course and teaching object, the construction and reform of condiment technology course system was explored from aspects of teaching program setting , class-room teaching mode and method and course assessment .By using of multimedia and network teaching resources , development of microl-ecture , team teaching and practical teaching with scientific research, the aim was to improve the teaching quality,cultivate students’ comprehensive quality and enhance students’ innovation ability to fit the needs of the social development.Through teaching practice of a few years, teaching of condiment technology has been improved constantly.The teaching reform has obtained a good teaching effect.