摘要
《食品分析》是食品科学与工程专业的必修课。课程内容为食品基本组成成分的分析检测,重在介绍食品中各种成分的分析方法和原理,是一门理论与实践并重的课程。但目前食品分析课程的教学存在着很多不足,本文将探索和思考如何改进教学方法,丰富教学内容,提高教学质量,积极调动学生学习的主动性,培养出符合现代食品行业需要的专业人才。
Food Analysis is a compulsory course for the major of Food Science and Engineering.The contents of the course are the analysis and detection of the basic components in foods.And it is focused on the methods and principles of components analysis in foods,and emphasized both theory and practice.However,there are many shortcomings in the current course teaching.How to improve teaching methods,enrich teaching content,and improve teaching quality was explored and considered,so as to actively mobilize the initiative of students in learning and cultivate the professionals needed by the modern food industry.
作者
刘国艳
刘莉
张继贤
刘晓芳
徐鑫
LIU Guo-yan;LIU Li;ZHANG Ji-xian;LIU Xiao-fang;XU Xin(College of Food Science and Engineering,Yangzhou University,Jiangsu Yangzhou 225009,China)
出处
《广州化工》
CAS
2021年第21期138-139,共2页
GuangZhou Chemical Industry
关键词
食品分析
成分
教学改革
Food Analysis
component
teaching reform
