| 发酵食品工艺学课堂教学改革探讨 |
| |
| 引用本文： | 朱丽霞,张锐利.发酵食品工艺学课堂教学改革探讨[J].中国科教创新导刊,2010(4):66-66. |
| |
| 作者姓名： | 朱丽霞 张锐利 |
| |
| 作者单位： | 塔里木大学生命科学学院,新疆阿拉尔,843300 |
| |
| 摘 要： | 本文从有机整合课堂教学内容、优化课堂讲授、多种教学方法融合、有效设计课堂实验等几个方面来进行发酵食品工艺学课堂教学改革探讨,以提高该门课程教学质量。
|
| 关 键 词： | 发酵食品工艺学 课堂教学 改革 |
Probe of Teaching Reform on Food Fermentation Technology Course |
| |
| Zhu Lixia,Zhang Ruili.Probe of Teaching Reform on Food Fermentation Technology Course[J].China Education Innocation Herald,2010(4):66-66. |
| |
| Authors: | Zhu Lixia Zhang Ruili |
| |
| Institution: | Zhu Lixia Zhang Ruili (Life Science College, Tarim University Alar, Xinjiang 843300) |
| |
| Abstract: | this study probes classroom teaching reform in the ways of integration of teaching content, optimization classroom teaching with fusing teaching methods, effective design of experiments in order to better classroom teaching quality of the course of Food Fermentation Technology. |
| |
| Keywords: | food fermentation technology classroom teaching reform |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
