| 食品生物化学综合设计性实验的实践与思考 |
| |
| 引用本文： | 李妍,黄志明. 食品生物化学综合设计性实验的实践与思考[J]. 广州化工, 2007, 35(1): 69-71 |
| |
| 作者姓名： | 李妍 黄志明 |
| |
| 作者单位： | 肇庆学院轻工化学系,广东,肇庆,526061 |
| |
| 摘 要： | 基于食品生物化学课程实验的实际情况,提出以麦芽汁制备工艺为主题开设综合设计性实验,通过初步的实施表明,此综合设计性试验的开出不仅可以提高学生在食品生物化学方面的综合实验技能,而且可以加深学生对知识的理解,同时可以培养学生的科研和创新精神。
|
| 关 键 词： | 食品生物化学 综合设计性实验 麦芽汁 制备 |
Practice and Consideration on Comprehensive Design Experiment of Food Biochemistry |
| |
| LI Yan,HUANG Zhi-ming. Practice and Consideration on Comprehensive Design Experiment of Food Biochemistry[J]. GuangZhou Chemical Industry and Technology, 2007, 35(1): 69-71 |
| |
| Authors: | LI Yan HUANG Zhi-ming |
| |
| Affiliation: | Department of Light Industry and Chemistry, Zhaoqing University, Zhaoqing 526061, China |
| |
| Abstract: | Based on actual conditions of food biochemistry experiments,a comprehensive design experiment on wort preparation technology was proposed in this thesis.The practical results showed that the experiment not only could enhance comprehensive experimental skills of the students,but also could help students comprehending relevant knowledge.At the same time it could train scientific and innovative spirits of the students. |
| |
| Keywords: | food biochemistry comprehensive design experiment wort preparation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
