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本文就轻化工程专业课双语教学进行了初步的探讨,从双语师资培训、教材选择、教学模式、考核方式等方面对双语教学的实施进行了研究和总结,并介绍了双语教学的效果及今后发展的方向。 相似文献
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《发酵工程》学是生物工程专业一门重要的专业核心课程,也是现代生物工程的技术基础。探讨了提高学生学习兴趣,选择合适的教材,改进教学方法以及改革考核制度等教学手段,以提高《发酵工程》双语教学质量。 相似文献
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食品化学是食品相关学科的一门专业必修课程,通过分析总结传统教学方法上存在的问题,从食品科学与工程专业特色、教学理论与生产实际相结合、新技术新方法的应用及学生专业素质提高等方面进行了探讨,为提高食品化学课程教学质量提出一些建议。 相似文献
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国家教育部在2003年提出了加强大学本科教学的12项措施,其中要求各高校在三年内开设5%~10%的双语课程。为此我们选择了纺织工程专业的主干(平台)课之一的《机织学》,进行了为期一年多的双语教学实践。本文针对《机织学》的课程特点讨论专业双语教学的方法、存在的问题及教学质量改进提高的措施。一、双语教学的含义在普遍意义上,专家认为双语就是将母语以外的另外一种语言直接应用于语言学科以外的其它学科的教学,使第二语言的学习与各学科知识的获取同步。在双语教学中,学科知识的获得是主要目的,同时也是给学习者创造学习和使用第二语言的空间,使学生在掌握学科知识的同时,能够尽可能多地使用需要他们掌握的第二语言。终极目的是为了能让学生同 相似文献
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ELISABETH DUMOULIN 《Journal of food science》2004,69(3):CRH98-CRH99
ABSTRACT: In Europe, graduate studies in Food Science have various characteristics: a specific focus or a multi-disciplinary program among science, engineering, and management; a training period (internship) in industry; and exposure to different languages. A European credit transfer system (ECTS) is used to facilitate exchange of students. The European Union finances the exchange of students and teachers through networks of universities and schools in Europe and with institutions around the world where exchange of teaching methods and scientific information occur. Distance education, continuing education, and opportunities where the student alternates between course work and working in the industry are other modes of education. The organization of Ph. D. programs varies depending on the country. Other initiatives for collaboration with other parts of the world include international Master's programs and courses which prepare students for teaching (for example, courses in curriculum development and pedagogy). 相似文献
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本文对食品工厂制造环节中的废物控制问题进行了探讨,列举一些废物控制和管理的措施及实用技术,探讨了废物减少甚至消除的解决方案。 相似文献
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本文对薄型食品包装纸生产中的原辅材料,制浆造纸工敢及生产过程中的卫生要求和产品应达到的理化指标和卫生指标作了初步的探讨。 相似文献
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通过对食盐样品的分析,得出了引起食盐结块的主要因素是粒度不均的结论。为了彻底解决食盐结块卤水必须进行处理,去除杂质,改进制盐工艺,这样才能真正解决食盐结块的问题。 相似文献
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The issues are considered under the headings of 1) quantity of graduates needed at the three degree levels, 2) quantities of students available for the educational programs, 3) content of the curricula at participating universities, 4) methods of teaching, 5) application of electronic technology to both teaching and industrial practice, 6) influence of the changing industry, and 7) factors affecting locations of dairy industry facilities and of educational institutions involved in specialized discovery, education and service. 相似文献
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一、食品科技在经济全球化时代的地位 食物一直是人类生存和发展过程中关注的首要问题,俗话说“民以食为天”。在人类文明高度发展的今天,尚有上亿的人处于食不裹腹的饥饿状态,每天都有大量的人(包括儿童)因此而离开这个世界;另一方面,高度的不 相似文献
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Kara R. Goldfein Joanne L. Slavin 《Comprehensive Reviews in Food Science and Food Safety》2015,14(5):644-656
Avoiding too much sugar is an accepted dietary guidance throughout the world. The U.S. Nutrition Facts panel includes information on total sugars in foods. A focus on added sugars is linked to the concept of discretionary calories and decreasing consumption of added sugars or free sugars as a means to assist a consumer to identify foods that are nutrient‐dense. On March 14, 2014, the U.S. Food and Drug Administration proposed that including “added sugars” declaration on the Nutrition Facts panel would be another tool to help consumers reduce excessive discretionary calorie intake from added sugars. Through deductive reasoning, labeling added sugars is one tactic to potentially curb the obesity epidemic in the United States. This review discusses the functions of sugar in food and shows that the methods used to replace added sugars in foods can result in no reduction in calorie content or improvement in nutrient density. Without clear benefit to the consumer for added sugars labeling, this review highlights the complex business obstacles, costs, and consumer confusion resulting from the proposed rule. 相似文献