食品工艺学课程体系构建的探讨

食品工艺学是食品相关专业的专业必修课程,十分重要。从食品工艺学的现状出发,结合实际生产需要,阐述由于该课程教学内容体系不尽合理,使得教学与实际需求有些脱节。为提高课程的质量,课程体系更贴切学生、社会、市场的需求,促进食品相关专业的教学工作。对食品工艺学课程体系中的理论教学、实践和教材建设3方面进行了探讨,提出了课程体系构建的新思路。

Exploration on Constructing Curriculum System of the Food Technology

As one of required courses for students majoring in food science in agricultural colleges in China,Food Technology is very important.In this paper,it shows that the current curriculum system of food technology seems not to be very reasonable to set combined with actual production needs,and describes the system of teaching content of the course is not quite reasonable to the actual demand.In order to improve the quality of teaching and the students’ practical ability,according to social and market demand,and to promote the teaching,this paper explores the new curriculum system in three areas of theoretical teaching,practice and teaching materials reform,and proposed new ideas for curriculum construction.