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随着社会进步,我国国民的物质文化需求越来越高,我国食品和发酵行业也得到了迅猛的发展。本校开设的酿造食品加工是食品专业的一门综合性的实验教学课程,并与生产实际联系紧密,为食品企业培养发酵人才。本文主要是本人在实际教学中的经验,结合技校学生特点,对酿造食品加工这门课程的改革进行一些讨论,指出在保留传统理论教学方式的基础上不断创新教学改革,提升教学理念,加强实践教学,努力培养酿造食品加工人才。
With the social progress, the material and cultural needs of our nationals are getting higher and higher, and our country’s food and fermentation industries have also witnessed rapid development. Our brewing food processing is a comprehensive experiment teaching course for the food major, and it is closely linked with the actual production so as to cultivate fermented talents for food enterprises. This article is mainly based on my experience in practical teaching. Based on the characteristics of technical school students, this article discusses some reforms in the course of brewing food processing. It points out that based on the traditional teaching methods, innovating teaching reform, improving teaching ideas and strengthening practice Teaching, and strive to cultivate brewing food processing talent.