2014•Academic Periodical of Farm Products ProcessingRequires access

Teaching Reform of the Course of Food Chemistry

Zhou Ai-me

Abstract

Food chemistry is a basic course in the food related majors. In order to improve the teaching quality and develop the students' learning interest,active exploration and practice are carried out in teaching contents,teaching methods,teaching means and assessment methods based on the problems existing in the teaching process of this course combined with the twenty years of experience in teaching of our teaching team.

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Available abstract

Key concepts: Teaching method, Course (navigation), Chemistry education, Quality (philosophy), Process (computing), Mathematics education, Teaching and learning center, Computer science