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《食品掺伪检测》实验课程教学改革与实践 预览 被引量:1

Teaching Reform and Practice in the Experimental Course of Food Adulteration Detection
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摘要 《食品掺伪检测》是食品质量安全专业的必修课程,具有较强的实践性,其实验课教学安排是否合理关乎课程的整体教学质量。针对沈阳农业大学食品学院食品质量安全专业开设的食品掺伪检测实验课程进行教学改革实践,在实验教学过程中分析现阶段课程中存在的问题,改进教学方法,更新教学理念,优化教学内容,革新课程中实验操作的考核方式,进而培养学生分析问题和解决问题的能力,增加实践动手能力,以期提高食品掺伪检测课程的授课效果,为学生后续的进一步深造和就业奠定坚实的基础。 Food Adulteration Detection is a compulsory course for the food quality and safety specialty which has strong practicality.Whether the teaching arrangement of the experimental course is rational or not determines the whole teaching quality of this curriculum.The teaching reform and practice of experimental course of Food Adulteration Detection set by the food quality and safety major of Shenyang Agricultural University are conducted from the following aspects:analyzing the existing problems in the teaching process,improving the teaching methods,updating the teaching idea,optimizing the teaching content,and reforming the examination ways on experimental operating skills.In order to cultivate the problems-analyzing and-solving ability and enhance the practical ability of the undergraduates,the teaching effect of the Food Adulteration Detection are expected to be improved,which will lay a solid foundation for their further study and employment in the future.
出处 《畜牧与饲料科学》 2018年第3期92-96,共5页 Animal Husbandry and Feed Science
基金 沈阳农业大学教学研究立项(2016-111)。
关键词 食品掺伪检测 实验课程 教学改革 Food Adulteration Detection experimental course teaching reform
作者简介 周倩(1987—),女,讲师,博士,主要从事食品质量控制和果蔬贮运保鲜的教学和科研工作。
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