为培养适应社会发展、具有综合素质的食品感官分析人才, 开展了多课程融合教学模式改革与实践.将食品加工工艺类实验课与食品感官评定实验课进行有机结合, 整合学院资源, 在教师指导下, 让学生自主设计食品加工工艺与食品感官评定的实验方案.此教学模式使学生能亲自制作食品感官评定的样品, 极大地激发了学生自主学习的兴趣和科学研究的意识, 同时促进了其他工艺类实验课程的改进, 节约了学院教学资源, 取得了良好的教学效果.%In order to cultivate food sensory analysis talents, which could adapt to social development and have the comprehensive quality, we carried out the reform and practice of multi-course integration teaching model.The experiment course of food processing technology and food sensory evaluation experiment course were organically integrated, and the resources of the college were pulled together. Under the guidance of the teacher, students could design the experiment plan of food processing technology and food sensory evaluation independently. This teaching model enabled students to make samples of food sensory evaluation in person, greatly stimulate students' interest in autonomous learning and the consciousness of scientific research. At the same time, the improvement of other technological experiment courses was promoted, and the college teaching resources were saved and good teaching results were achieved.
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