CAJ | 학술논문

食品工艺学是食品学科的专业核心课程，提出体现“商”科院校特色的食品工艺学课程建设目标和内涵，确立食品加工知识与“商业大环境”结合的教学目标，将“商业意识”贯穿于食品工艺的教学过程，实践教学以支撑学生创新竞赛、科研创新为着重点，培养具备“商科”知识体系的复合型食品加工创业人才，为该课程的教学改革提供新的思路。
식품공예학시식품학과적전업핵심과정，제출체현“상”과원교특색적식품공예학과정건설목표화내함，학립식품가공지식여“상업대배경”결합적교학목표，장“상업의식”관천우식품공예적교학과정，실천교학이지탱학생창신경새、과연창신위착중점，배양구비“상과”지식체계적복합형식품가공창업인재，위해과정적교학개혁제공신적사로。
Food technology is the specialized core course of food science. In this paper, the characteristics of food technology course in business school are proposed. Moreover, the construction goal of food knowledge combining business case, the teaching processes of business sensibility integrating into food technology are introduced. In this course, practice teaching supports student's innovation competition and scientific research. The graduates can be expected to have compound knowledge system of food and business. A new idea for teaching reform of food technology course is suggested.