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EEA背景下的“食品分析实验”课程教学改革与实践初探

On Curriculum Teaching Reform and Practice of Analysis and Experiment of Food under the Background of EEA

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【作者】 胡兴周智圣张鹏潘军辉欧阳崇学张国文

【Author】 HU Xing;ZHOU Zhisheng;ZHANG Peng;PAN Junhui;OUYANG Chongxue;ZHANG Guowen;School of Food Science & Technology,Nanchang University;

【通讯作者】 张国文;

【机构】 南昌大学食品学院

【摘要】 在工程认证的背景下与社会发展的推动之中,高校的"食品分析实验"课程面临着前所未有的挑战与机遇,如何更好地向学生传授实验技能,培养食品领域的专业人才,进而推动社会的发展成为了该课程的新使命。从"食品分析实验"的课程特点、改革方向和实施要点3个方面探究了新时代下该课程的发展方向,以期为高校的课程改革提供参考。

【Abstract】 Under the background of accreditation of engineering and with the promotion of social development,the course of Analysis and Experiment of Food in colleges and universities is facing the unprecedented challenge and opportunity. How to teach the students skills of experiment in a better way,cultivate professional talents in the field of food,and then promote the social development become a new mission of this course. This article explored the developing direction of this course in the new era from three aspects,as the course characteristic,reforming direction and implementation key points of Analysis and Experiment of Food,and hope to provide some reference for curriculum teaching reform in colleges and universities.

【基金】 国家自然科学基金资助项目(31801470);南昌大学2017年度江西省教改项目(JXJG-17-1-26)
  • 【文献出处】 农产品加工 ,Farm Products Processing , 编辑部邮箱 ,2019年20期
  • 【分类号】TS207.3-4;G642.0
  • 【被引频次】2
  • 【下载频次】104
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