| “畜产食品工艺学”课程改革探讨 |
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| 引用本文： | 刘玉芳,王晓龙,宋树杰.“畜产食品工艺学”课程改革探讨[J].教育教学论坛,2019(31):62-63. |
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| 作者姓名： | 刘玉芳 王晓龙 宋树杰 |
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| 作者单位： | 1.陕西师范大学食品工程与营养科学学院 |
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| 摘 要： | “畜产食品工艺学”是陕西师范大学食品科学与工程专业的一门核心课程。为了进一步提高教学效果,培养学生学习的积极性、创新能力和实践操作能力,文章针对课堂教学中存在的问题,分别从教学目标、教学内容和教学方法等方面进行改革和探索。
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| 关 键 词： | 畜产食品工艺学 教学改革 教学方法 |
Reform of the Animal-Derived Food Technology Curriculum in Food Science and Engineering Major |
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| LIU Yu-fang,WANG Xiao-long,SONG Shu-jie.Reform of the Animal-Derived Food Technology Curriculum in Food Science and Engineering Major[J].jiaoyu jiaoxue luntan,2019(31):62-63. |
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| Authors: | LIU Yu-fang WANG Xiao-long SONG Shu-jie |
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| Institution: | (College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an,Shaanxi 710119,China) |
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| Abstract: | LIU Yu-fang;WANG Xiao-long;SONG Shu-jie(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an,Shaanxi 710119,China) |
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| Keywords: | Animal-Derived Food Technology teaching reform teaching method |
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