摘要
对于食品专业的本科生来说,“食品分析综合设计实验”是培养学生专业综合能力的重要手段。在分析当前“食品分析综合设计实验”课程的教学现状和教学效果的基础上,以学生为中心,以提高综合能力培养为目标,从教学设计和教学理念、教师团队建设、教学内容和教学方式方法及考核指标等方面进行改革和探索。结果表明,学生的积极主动性得到充分发挥,综合能力得到了锻炼和提高,取得了良好的教学效果。
Food Analysis Comprehensive Design Experiment is an important means to cultivate students'comprehensive ability for undergraduates majoring in foods.The current teaching situation and effect of the experiment course of Food Analysis and Comprehensive Design were analyzed.To improve the comprehensive ability cultivation,the reform and exploration student-centered are carried out in the aspects of teaching design and teaching concept,the construction of teachers'team,teaching content,teaching methods and assessment indicators.Therefore,students'initiative was fully developed and their comprehensive ability was also improved with good teaching effects.
作者
王惠琴
林太凤
张萍
郑大威
闫红
WANG Huiqin;LIN Taifeng;ZHANG Ping;ZHENG Dawei;YAN Hong(College of Life Science&Bioengineering,Beijing University of Technology,Beijing 100124,China)
出处
《农产品加工》
2021年第9期110-112,117,共4页
Farm Products Processing
基金
2019年度北京工业大学本科重点建设课程(优质综合设计类课程)项目(2019年度)。
关键词
综合设计
食品分析
实验教学
综合能力
comprehensive design
Food Analysis
experimental teaching
comprehensive ability
作者简介
王惠琴(1976-),女,硕士,高级实验师,研究方向为食品安全检测分析和光谱分析;通讯作者:林太凤(1978-),男,硕士,助理研究员,研究方向为食品安全检测分析和光谱分析。
