[1]杜娟,钱星宇,李海芹,等.产品溯源式教学在发酵食品工艺学课程中的探索与实践[J].黑龙江农业科学,2024,(08):97-100.[doi:10.11942/j.issn1002-2767.2024.08.0097]
DU Juan,QIAN Xingyu,LI Haiqin,et al.Exploration and Practice of Product Traceability Teaching in Course of Fermented Food Technology[J].HEILONGJIANG AGRICULTURAL SCIENCES,2024,(08):97-100.[doi:10.11942/j.issn1002-2767.2024.08.0097]
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DU Juan,QIAN Xingyu,LI Haiqin,et al.Exploration and Practice of Product Traceability Teaching in Course of Fermented Food Technology[J].HEILONGJIANG AGRICULTURAL SCIENCES,2024,(08):97-100.[doi:10.11942/j.issn1002-2767.2024.08.0097]
产品溯源式教学在发酵食品工艺学课程中的探索与实践
《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S]
卷:
期数:
2024年08
页码:
97-100
栏目:
出版日期:
2024-08-10
- Title:
- Exploration and Practice of Product Traceability Teaching in Course of Fermented Food Technology
- 文章编号:
- 16
- 文献标志码:
- A
- 摘要:
- 发酵食品工艺学是一门综合性和应用性的技术学科，涵盖了多个学科交叉领域。在发酵食品工艺学中，采用产品溯源式的教学方法，通过产品的设置和溯源研究等基本程序，充分发挥教师引领和学生参与模式，有助于培养学生的创新创业意识，巩固专业知识的学习，优化教学资源整合，激发学生学习兴趣，从而增强学生的实践应用能力，实现更佳的教学效果。
- Abstract:
- Fermented food technology 3is a comprehensive and applied technical subject, covering many interdisciplinary fields. In fermented food technology, adopting the teaching method of product traceability, giving full play to the teacher-led and student participation mode through 3the basic procedures such as product setting and traceability research, will help cultivate students. awareness of innovation and entrepreneurship, consolidate the learning of professional knowledge, optimize the integration of teaching resources, 3stimulate students. interest in learning, and thus enhance studentspractical application ability achieve better teaching results.
备注/Memo
收稿日期：2023-09-19基金项目：河北省教育厅高等教育教学改革研究与实践项目（2020GJJG449）；河北省教育厅教改项目(2021GJJG251)；河北工程大学博士基金（2101003081）。第一作者：杜娟（1979－），女，硕士，讲师，从事食品发酵工程研究。E-mail：82471638@qq.com。通信作者：刘利强（1978－），男，博士，副教授，从事食品加工与安全研究。E-mail：464703755@qq.com。
更新日期/Last Update:
2024-08-10