摘要
文章从教学大纲、教学计划、教材、教学内容和实验操作技能等方面探讨,阐述了如何进行《食品发酵工艺学》课程创新性教学的一些新观点和新思维。
teaching plans, course, manipulative skill, etc. were discussed and some new viewpoints and opinions on the creative teaching of the course of food fermention technology were pointed out .
出处
《现代食品科技》
EI
CAS
2007年第3期63-65,共3页
Modern Food Science and Technology
关键词
食品发酵工艺学
课程
教学
创新
food fermention technology
course content
teaching
innovation
