| 食品工艺学导论教学改革与实践 |
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| 引用本文： | 骆琳,丁青芝,马海乐. 食品工艺学导论教学改革与实践[J]. 农产品加工．学刊, 2012, 0(6): 132-134 |
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| 作者姓名： | 骆琳 丁青芝 马海乐 |
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| 作者单位： | 江苏大学食品与生物工程学院,江苏镇江,212013 |
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| 基金项目： | 江苏高校优势学科建设工程资助项目 |
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| 摘 要： | 食品工艺学导论是食品工艺学课程群的重要组成部分,从课程内容和教材的选择、授课方式、实践环节和考核方式等方面,简要论述了食品工艺学导论课程的教学改革情况,记录了教学中的一些心得体会,取得了较好的教学效果。
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| 关 键 词： | 食品工艺学导论 教学改革 模式 |
Teaching Reform and Practice of Introduction to Food Technology |
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| LUO Lin , DING Qing-zhi , MA Hai-le. Teaching Reform and Practice of Introduction to Food Technology[J]. Nongchanpin Jlagong.Xuekan, 2012, 0(6): 132-134 |
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| Authors: | LUO Lin DING Qing-zhi MA Hai-le |
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| Affiliation: | (School of Food and Bioengineering,Jiangsu University,Zhenjiang,Jiangsu 212013,China) |
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| Abstract: | Introduction to food technology is an important part of food technology courses,this paper discusses teaching reform from the choice of curriculum content and teaching materials,teaching method,practice of technology and examination,and records some experiences in teaching.Through these reforms a better teaching effect has made. |
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| Keywords: | introduction to food technology teaching reform model |
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