高校食品专业人才培养过程中设置“专业导论课”意义和方法研究

为了培养开拓型、创新型的食品专业人才,教学方法改革势在必行。我们从2006级食品专业本科生开始,在"食品导论课"的课堂教学中采用"名师系列讲座"的教学法,开拓学生的视野,培养学生的专业兴趣,激发学生的创新意识,学生的综合素质明显提高。根据食品科学专业的发展现状以及食品专业新生的思想特点,本文阐述了对"食品科学导论课程"进行改革创新,以及处理好传授知识与培养学生的情操和能力的关系等问题。

Study on the Meaning and Methods of Setting "Introduction to Professional Courses" in the Process of Food Professionals Training in University

In order to cultivate food professionals qualified with pioneering and innovative spirit,reforming teaching methods is imperative.From Grade 2006 food undergraduate,the teaching method of "lecture series by famous teachers" has been adopted in food introduction courses,which has inspired students' innovative sense,trained them to analyze and solve problems.It can be seen that the comprehensive quality of students has been improved remarkablely.According to the development of food sciences major and the thinking characteristics of food major students,this paper solves several problems of reforming and innovating the courses of food sciences introduction,as well as handling relationship between the impartation of knowledge and the cultivation of students' morality and ability.