摘要
“食品加工新技术”是食品相关专业研究生的一门专业课。针对目前课程教学中存在的主要问题,并结合研究生培养过程中的特点和要求,从课程体系、授课内容、教学手段、评价体系4个方面进行教学改革和探索,以便激发学生自主学习的兴趣,有助于研究生创新思维和科研能力的培养。
The New Technology of Food Processing was one of the specialized course for the postgraduate students of food science and engineering and other related majors.Aiming at the main problems existing in the current course teaching,combined with the characteristics and requirements in the process of postgraduate training,the teaching reform and exploration were carried out from four aspects which are curriculum system,teaching content,teaching means and evaluation system.The self-leaning interests of students were stimulated through the teaching reform.It has contributed to the training for innovative thinking and scientific research ability of postgraduate students.
作者
林琳
陈从贵
陆剑锋
吴学凤
李沛军
吕顺
LIN Lin;CHEN Conggui;LU Jianfeng;WU Xuefeng;LI Peijun;LV Shun(School of Food and Biological Engineering,Hefei University of Technology,Hefei,Anhui 230601,China;Graduate School,Hefei University of Technology,Hefei,Anhui 230009,China)
出处
《农产品加工》
2021年第17期115-117,共3页
Farm Products Processing
基金
合肥工业大学大学研究生精品课程建设项目(2017YKC05)
食品科学与工程国家级一流专业建设项目(2019)
国家新工科专业改革项目(E-SPNL20202315)。
关键词
食品加工新技术
研究生课程
教学改革
New Technology of Food Processing
postgraduate course
teaching reform
