摘要
为培养适合时代发展的食品专业人才,以《食品安全学》课程教学改革为例,剖析传统教学中该课程存在的不足,探索新工科建设背景下该课程的教学新方式,提高教学效果。
In order to cultivate advanced food professionals,the present work took the teaching reform of food safetiology as an example to analyze the drawbacks of the traditional teaching approaches and explore a new alternative under the background of new engineering course construction,thus to improve the teaching effectiveness.
作者
蒋变玲
赵亮
陈琼
段红
韩方凯
鲍妮娜
袁维风
Jiang Bianling;Zhao Liang;Chen Qiong;Duan Hong;Han Fangkai;Bao Nina;Yuan Weifeng(Suzhou University,Suzhou 234000,China)
出处
《广东化工》
CAS
2021年第4期229-229,236,共2页
Guangdong Chemical Industry
基金
安徽省质量工程项目(2020jyxm2215,2020szsfkc0996,2019kfkc145,2018zygc048,2019zyrc107,2016zjjh065)
宿州学院质量工程项目(szxy2018zdkc51,szxy2018zdkc52,szxy2018jcjys04,szxy2020szkc06)。
关键词
食品安全学
教学改革
新工科
food safetiology
teaching reformation
new engineering construction
