| 食品工艺学教学改革探索 |
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| 引用本文： | 张慧芸,朱文学,康怀彬,向进乐.食品工艺学教学改革探索[J].农产品加工．学刊,2010(7):107-109. |
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| 作者姓名： | 张慧芸 朱文学 康怀彬 向进乐 |
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| 作者单位： | 河南科技大学食品与生物工程学院,河南,洛阳,471003 |
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| 摘 要： | 食品工艺学是食品科学与工程专业的必修课程,为提高教学质量,培养学生实践能力和创新能力,从教学内容、教学方法、实践操作能力及考核方式等方面,对食品工艺学课程的教学改革进行了探讨。
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| 关 键 词： | 食品工艺学 教学 改革 |
Teaching Reform of Food Technology |
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| Zhang Huiyun,Zhu Wenxue,Kang Huaibin,Xiang Jinle.Teaching Reform of Food Technology[J].Nongchanpin Jlagong.Xuekan,2010(7):107-109. |
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| Authors: | Zhang Huiyun Zhu Wenxue Kang Huaibin Xiang Jinle |
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| Abstract: | Food technology is a required courses of food science and engineering.In order to improve the quality of teaching and the students' practical ability,this paper explores the teaching reform of food technology from the teaching contents,teaching methods,practical operation ability and assessment methods. |
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| Keywords: | food technology teaching reform |
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