摘要
以提升食品专业学生核心能力为指引,在生物化学教学中,围绕大学生核心能力形成的3个重要因素:知识+技能(方法)+兴趣,合理构建课程内容体系,优化教学内容,不断改革教学方法,加强实践教学环节,调动学生学习的兴趣和积极主动性,培养学生的科学素养、实践能力、创新能力、团队合作能力等多种能力,提升学生的核心能力。
In order to enhance the core competencies of the food specialty students, in biochemistry teaching, around three important factors of college students＇ core competence： knowledge＋skill （method）＋interest, constructing a reasonable curriculum content system, optimization of teaching contents, reforming teaching method, and strengthening the practice teaching, to arouse students＇ learning interest and enthusiasm, cultivate students＇ scientific literacy, practice ability, innovation ability and team cooperation ability, and enhance the core competence of students.
出处
《农产品加工（下）》
2012年第6期148-150,共3页
Farm Products Processing
基金
安康学院重点教研项目(Jg04106)
关键词
核心能力
食品专业
生物化学
教学
core competence
food specialty
biochemistry
teaching
