'分子食品学'专业核心课程的主题设计与教法探索

摘要

A new course named "Molecular Food Science: Theory and Methodology" was introduced in our university,which is to meet the urgent need of talents with qualified skills on food quality and safety in China.The design of this course is based on the theory and research methodology about molecular interaction.Creative teaching methods are used in this course for the purpose of enriching the students' chemistry background and improving their innovative ability.The ideas about the course design and teaching are discussed in this paper,hoping to provide some useful information for both curriculum reform and teaching improvement.%"分子食品学:食品分子间相互作用理论与研究方法"以分子间相互作用为主线,贯穿食品科学的若干理论问题和研究方法,并采用"主题引领 创新思维"专业核心课程课堂教学模式,以期培养学生主动化学思维和创新能力,夯实学生的专业功底.这门专业核心课程是食品相关本科专业教学主题设计与教法探索的一个有益尝试.