CAJ | 학술논문

通过对“食品感官评价”精品课程资源建设的研究与实践，提出要从教学内容重构、课程体系整合、教学方法创新、考核方式改革、课程资源研发等几个关键环节优化精品课程资源建设，使该课程更贴近实际应用，更有助于培养、提高学生的学习、实践、应用等综合能力，以满足应用型人才培养定位的目标要求。
통과대“식품감관평개”정품과정자원건설적연구여실천，제출요종교학내용중구、과정체계정합、교학방법창신、고핵방식개혁、과정자원연발등궤개관건배절우화정품과정자원건설，사해과정경첩근실제응용，경유조우배양、제고학생적학습、실천、응용등종합능력，이만족응용형인재배양정위적목표요구。
This paper makes a research on some of the practices of“food sensory evaluation”quality curriculum re?sources, including the reconstruction of teaching content, curriculum integration, innovative teaching methods, as?sessment methods reform, curriculum development and other resources, which is aimed at cultivating and improv?ing the students’comprehensive abilities of learning, practice and application to meet the requirements of applied talent training.