Course Food Analysis and practice of teaching-毕业论文翻译.docVIP

Course Food Analysis and practice of teaching Abstract: To improve the quality of teaching, from the teaching content, teaching methods to improve two aspects of food analysis are introduced by the education reform program. Keywords: Food analysis; teaching reform; students Food analysis food science and food industry as an indispensable part of the development of food science and food processing industry has played a prominent role in progress. In food science, food analysis is an indispensable tool for food new resources and new product development and new technologies and explore new technology to provide a reliable basis. in the whole process of food processing, food analysis plays an “eye” effect, through the food production of raw materials, auxiliary materials, semi-finished products and finished products, by-products such as inspection, and supervision to ensure that food plays an important role in the quality of the final product quality and safety and health quality of food is needed to confirm the results of the analysis to be .21 century talents of a higher quality requirements “Food Analysis” as the food one of the important engineering professional foundation courses, the teaching will be faced with new opportunities and challenges. how to deepen the “Food Analysis” course teaching reform, improve teaching quality, train with our a solid foundation in theory and practice and be able to adapt quickly to the next high-level practical work of food engineering expertise, is worth exploring. Teaching content, improve teaching methods Food is a food professional and technical personnel of the necessary knowledge and skills. In teaching, for food biotechnology professional learning characteristics and psychological characteristics, methods of teaching the following aspects of reform in China. 1. From reality, focus, focus on the quality of food nutrition and health indicators of the general physical and chemical testing methods and