摘要
食品工艺学是食品科学与工程专业的必修课程,为提高教学质量,培养学生实践能力和创新能力,从教学内容、教学方法、实践操作能力及考核方式等方面,对食品工艺学课程的教学改革进行了探讨。
Food technology is a required courses of food science and engineering. In order to improve the quality of teaching and the students＇ practical ability, this paper explores the teaching reform of food technology from the teaching contents, teaching methods, practical operation ability and assessment methods.
出处
《农产品加工（下）》
2010年第7期107-109,共3页
Farm Products Processing
关键词
食品工艺学
教学
改革
food technology
leaching
reform
