摘要
在工程教育认证的背景下,结合新冠肺炎疫情后课堂教学改革的需要,以学生为中心、成果为导向、持续改进为机制等3个基本理念为核心,对“食品风味化学”课程的教学授课内容与授课方式进行了改革和探索,从而探讨新时代下“食品风味化学”课程新的授课思路。
Under the background of engineering education certification,combining COVID-19 after the outbreak of the needs of the reform of classroom teaching,the students as the center,results oriented,continuous improvement to mechanisms such as three basic concept as the core,to the teaching of the course of Food Flavor Chemistry teaching content and teaching methods and explored a new reforms,so as to explore new era Food Flavor Chemistry curriculum new ideas of teaching.
作者
王东营
孙尚德
马宇翔
WANG Dongying;SUN Shangde;MA Yuxiang(College of Food Science and Engineering,He'nan University of Technology,Zhengzhou,He'nan 450001,China)
出处
《农产品加工》
2021年第16期112-113,117,共3页
Farm Products Processing
基金
河南省新工科研究与实践立项项目“新工科背景下粮油食品专业教师工程能力提升途径的探索与实践”(2020JGLX040)。
关键词
工程教育认证
食品风味化学
教学改革
engineering education certification
Food Flavor Chemistry
teaching reform
