| 食品学科实验教学改革 |
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| 引用本文： | 陈吉忠,王益,张俊,黄文,马爱民.食品学科实验教学改革[J].实验室研究与探索,2005,24(6):73-75. |
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| 作者姓名： | 陈吉忠 王益 张俊 黄文 马爱民 |
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| 作者单位： | 华中农业大学,食品科技学院,湖北,武汉,430070 |
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| 基金项目： | 湖北省教育厅教学研究项目:食品专业学科实验平台建设的理论与实践研究(编号2003151) |
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| 摘 要： | 为更好适应人才培养的需要，对食品学科实验教学的内容与方法进行了改革与探索。将整个实验教学内容分为基础性、综合性、研究性实验三个层次，并开放实验室，提高了实验教学的质量，取得了较好的效果。
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| 关 键 词： | 实验教学 研究性实验 改革与探索 |
| 文章编号： | 1006-7167(2005)06-0073-03 |
| 修稿时间： | 2004年11月2日 |
The Teaching Reforms on Food Subjects Experiments |
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| Chen Ji-zhong,WANG Yi,ZHANG Jun,HUANG Wen,MA Ai-min.The Teaching Reforms on Food Subjects Experiments[J].Laboratory Research and Exploration,2005,24(6):73-75. |
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| Authors: | Chen Ji-zhong WANG Yi ZHANG Jun HUANG Wen MA Ai-min |
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| Abstract: | In order to accommodate the requirement of talent cultivating perfectly, the contents and methods of experimental teaching in the major of food subjects were reformed and explored. The contents of the whole experimental teaching are divided into three levels that are fundamental experiment, comprehensive experiment and researching experiment, and the laboratory is opened to students. In this way, the quality of experimental teaching is improved and better effect is obtained. |
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| Keywords: | experimental teaching researching experiment reformation and exploration |
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