摘要
为了适应地方经济的快速发展,培养具有百色精神的高素质应用型食品类创新人才,针对地方高校食品生物化学实验课程教学中存在的系列问题,笔者团队通过优化实验教学内容、改革教学方法、加强实验室建设和师资队伍建设、建立多元化课程考核评价体系等进行了初步的改革与探索,充分调动了学生的学习兴趣,提升了学生的动手能力和创新能力,教学质量明显提高.
In order to meet the rapid development of local economy, the local colleges and universities to train highquality application-oriented food-based innovative talents with Baise spirit as the goal. Aimed at the existing problems of food biochemistry experiment course teaching in local colleges and universities, the author team has carried on the preliminary reform and the exploration through optimizing the experiment teaching content, reforming the teaching method, strengthening the laboratory construction and the teacher team construction, establishing the diversified examination and evaluation system, which has fully mobilized the student’s study interest, promoted the student’s practical ability and the innovation ability, and the teaching quality has been obviously improved.
作者
张开平
Zhang Kaiping(College of Agriculture and Food Engineering, Baise University, Baise 533000, China)
出处
《现代食品》
2019年第19期47-50,共4页
Modern Food
基金
百色学院校级教育教改工程项目（编号：2015JG35）
广西本科高校特色专业及实验实训教学基地（中心）建设项目“设施农业科学与工程”特殊专业
关键词
食品生物化学实验
应用型创新人才
教学改革
Food biochemistry experiment
Applied innovative talents
Teaching reform
