CAJ | 학술논문

结合食品专业本科生研究生实验教学中设计性实验的开设情况，以“文冠果壳提取物抑制胰脂肪酶活性的半命题试验”为例，探讨了“功能性食品”设计性实验的设计思想、宗旨和实施过程等，对学生在实践能力和创新能力的素质培养的实施、作用和意义进行了分析。着重探讨了实验设计的主要环节和实施的效果，实验方法准确、结果明确，具有科研与探索价值。
결합식품전업본과생연구생실험교학중설계성실험적개설정황，이“문관과각제취물억제이지방매활성적반명제시험”위례，탐토료“공능성식품”설계성실험적설계사상、종지화실시과정등，대학생재실천능력화창신능력적소질배양적실시、작용화의의진행료분석。착중탐토료실험설계적주요배절화실시적효과，실험방법준학、결과명학，구유과연여탐색개치。
Combining with the situation of researching-based experimental teaching for undergraduates and graduate major in food science, the author made useful exploration in the ideas, purpose, and implementing process of design - based experiment on “Functional Foods” which is very important to cultivate student ability of practice and innovation, and take “Inhibition effects of extract from Xanthoceras Sorbifolia Bunge on pancreatic lipase activity” as an example . In this way, it can inspire student interests, and improve their research-based studying ability. At the same time, in order to deepen the teaching reform, it need to further strengthen the building of the experimental teaching staff improve the evaluation system and set up an effective coordination management system.