CAJ | 학술논문

食品质量与安全专业的＂食品原料学＂教学目标和任务,有别于传统的食品科学与工程专业,其侧重点在于分析检测、质量控制和安全管理,因此,应调整教学内容,更新知识体系;协调运用多种教学手段,提高课堂教学效果;拓展实验实践教学方式,提高学生的专业能力。
식품질량여안전전업적＂식품원료학＂교학목표화임무,유별우전통적식품과학여공정전업,기측중점재우분석검측、질량공제화안전관리,인차,응조정교학내용,경신지식체계;협조운용다충교학수단,제고과당교학효과;탁전실험실천교학방식,제고학생적전업능력。
In recent years, the teaching objectives and tasks for ＂food raw material science＂ of food quality and safety specialty are different from the traditional food science and engineering specialty, and the focuses are changed to analysis, quality control and safety management. Therefore, in this paper, the teaching reform and practice of this course were presented in three parts： adjusting the teaching content and updating knowledge system; coordinating the use of a variety of teaching methods and improving classroom teaching; expanding experimental practice teaching methods and improving students＇ professional competence.