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食品分析与检验课程改革与探索
引用本文:李建新,王育红,岳福兴,孙于庆.食品分析与检验课程改革与探索[J].中州大学学报,2010,27(1).
作者姓名:李建新  王育红  岳福兴  孙于庆
作者单位:1. 中州大学,化工食品学院,郑州,450044
2. 河南农业职业学院,食品科学系,河南,中牟,451450
摘    要:食品分析与检验是食品安全监督管理的关键环节。为提高教学质量和学生实践操作技能,应当从课程的总体设计、教学内容、教学方法、实践操作能力的培养及课程考核等方面对食品分析与检验的课程教学进行改革。

关 键 词:食品分析与检验  课程设计  教学改革  工学结合

Study on Course Reform of Food Analysis and Safety Verification
LI Jian-xin,WANG Yu-hong,YUE Fu-xing,SUN Yu-qing.Study on Course Reform of Food Analysis and Safety Verification[J].Journal of Zhongzhou University,2010,27(1).
Authors:LI Jian-xin  WANG Yu-hong  YUE Fu-xing  SUN Yu-qing
Institution:LI Jian-xin1,WANG Yu-hong2,YUE Fu-xing1,SUN Yu-qing1(1.College of Chemical Engineering , Food Technology,Zhongzhou University,Zhengzhou 450044,China,2.Food Science Department,Henan Vocational College of Agriculture,Henan Zhongmu 451450,China)
Abstract:Food analysis and safety verification is a key step of food inspection and administration.To improve teaching quality and practice ability of students,course reform is supposed to be implemented in the following respects: general course design,teaching content,teaching methods,practice ability training and course assessment.
Keywords:food analysis and safety verification  course design  course reform  combining working with learning  
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