多课程融合方式在高校食品感官评定实验教学中的应用
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摘要
为培养适应社会发展、具有综合素质的食品感官分析人才,开展了多课程融合教学模式改革与实践。将食品加工工艺类实验课与食品感官评定实验课进行有机结合,整合学院资源,在教师指导下,让学生自主设计食品加工工艺与食品感官评定的实验方案。此教学模式使学生能亲自制作食品感官评定的样品,极大地激发了学生自主学习的兴趣和科学研究的意识,同时促进了其他工艺类实验课程的改进,节约了学院教学资源,取得了良好的教学效果。
In order to cultivate food sensory analysis talents,which could adapt to social development and have the comprehensive quality,we carried out the reform and practice of multi-course integration teaching model.The experiment course of food processing technology and food sensory evaluation experiment course were organically integrated,and the resources of the college were pulled together. Under the guidance of the teacher,students could design the experiment plan of food processing technology and food sensory evaluation independently. This teaching model enabled students to make samples of food sensory evaluation in person,greatly stimulate students' interest in autonomous learning and the consciousness of scientific research. At the same time,the improvement of other technological experiment courses was promoted,and the college teaching resources were saved and good teaching results were achieved.
In order to cultivate food sensory analysis talents,which could adapt to social development and have the comprehensive quality,we carried out the reform and practice of multi-course integration teaching model.The experiment course of food processing technology and food sensory evaluation experiment course were organically integrated,and the resources of the college were pulled together. Under the guidance of the teacher,students could design the experiment plan of food processing technology and food sensory evaluation independently. This teaching model enabled students to make samples of food sensory evaluation in person,greatly stimulate students' interest in autonomous learning and the consciousness of scientific research. At the same time,the improvement of other technological experiment courses was promoted,and the college teaching resources were saved and good teaching results were achieved.
引文
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[2] 陈梦玲,张根华,詹月华,等.基于CDIO理念的食品感官评价课程改革与实践[J].江苏第二师范学院学报,2014,30(11):36-38.
[3] 朱苗,李刚凤,谭沙,等.《食品感官分析》课程的教学改革探索[J].食品工业,2017(1):238-240.
[4] 王朝臣.《食品感官检验技术》课程设计的探索[J].宁夏农林科技,2012,53(1):120-121.
[5] 赵镭,刘文.感官分析技术应用指南[M].北京:中国轻工业出版社,2011.
[6] 张根华,陈梦玲,詹月华,等.食品感官评价精品课程资源建设的实践研究[J].常熟理工学院学报,2014(6):28-31.
[7] 宋焕禄.分子感官科学及其在食品感官品质评价方面的应用[J].食品与发酵工业,2011,37(8):126-130.
[8] CARPENTER R P,LYON D H,HASDELL T A.Guidelines for sensory analysis in food product development and quality control[M].2nd Edition.Boston,MA:Springer,2000.
[9] 王耀松,苏二正,吴满刚.食品感官评定本科课程教学新模式探讨与分析[J].轻工科技,2015(11):165-167.
[10] 何新益,张爱琳,闫师杰.《食品感官评价》教学改革方法探讨[J].天津农学院学报,2010,17(4):60-61,64.
[11] 宋诗清.《食品感官评定》课程教学的实践与思考[J].饮料工业,2013,16(10):52-54.
[12] 张海伟,华再欣,王志耕.“能动实效”教学理念的实践与探索:以食品感官评定课程为例[J].农产品加工,2014(1):83-85,88.
[13] 王永华,吴青.食品感官评定[M].北京:中国轻工业出版社,2018.
[2] 陈梦玲,张根华,詹月华,等.基于CDIO理念的食品感官评价课程改革与实践[J].江苏第二师范学院学报,2014,30(11):36-38.
[3] 朱苗,李刚凤,谭沙,等.《食品感官分析》课程的教学改革探索[J].食品工业,2017(1):238-240.
[4] 王朝臣.《食品感官检验技术》课程设计的探索[J].宁夏农林科技,2012,53(1):120-121.
[5] 赵镭,刘文.感官分析技术应用指南[M].北京:中国轻工业出版社,2011.
[6] 张根华,陈梦玲,詹月华,等.食品感官评价精品课程资源建设的实践研究[J].常熟理工学院学报,2014(6):28-31.
[7] 宋焕禄.分子感官科学及其在食品感官品质评价方面的应用[J].食品与发酵工业,2011,37(8):126-130.
[8] CARPENTER R P,LYON D H,HASDELL T A.Guidelines for sensory analysis in food product development and quality control[M].2nd Edition.Boston,MA:Springer,2000.
[9] 王耀松,苏二正,吴满刚.食品感官评定本科课程教学新模式探讨与分析[J].轻工科技,2015(11):165-167.
[10] 何新益,张爱琳,闫师杰.《食品感官评价》教学改革方法探讨[J].天津农学院学报,2010,17(4):60-61,64.
[11] 宋诗清.《食品感官评定》课程教学的实践与思考[J].饮料工业,2013,16(10):52-54.
[12] 张海伟,华再欣,王志耕.“能动实效”教学理念的实践与探索:以食品感官评定课程为例[J].农产品加工,2014(1):83-85,88.
[13] 王永华,吴青.食品感官评定[M].北京:中国轻工业出版社,2018.