刘文龙，张 崟，王 卫，张云峰，刘达玉^*

（成都大学药学与生物工程学院，四川成都 610106）

摘要：课程教学的本质是将知识有效的传授给学生，对目前食品类课程教学的现状研究发现，现有的食品类课程教学大多都是将知识一股脑的灌输给学生，对学生的接受程度缺乏考虑，偏离了课程教学的初衷。对此，我们提出了一些思考和建议，希望能对食品类的课程教学有所帮助。

关键词：课程教学；本质；回归

中图分类号：TS201.1   文献标识码：A   文章编号：1674-506X（2020）02-0121-0004

Thoughts on How to Return to the Essence of Food Course Teaching

LIU Wen-long, ZHANG Yin, WANG Wei, ZHANG Yun-feng, LIU Da-yu^*

（College of Pharmaceutical and Biological Engineering, Chengdu University, Chengdu Sichuan 610106, China）

Abstract：The essence of the course teaching is to transfer the knowledge to the students effectively. The author studies the current situation of the course teaching and finds that most of the courses existing are instilled in the knowledge of the students, regardless of the degree of acceptance of the students. It deviates from the original intention of the course teaching. In this regard, the author put forward his own reform proposals, hoping to take a road to returning to the essence of curriculum.

Keywords：course teaching; essence; returning

doi：10.3969/j.issn.1674-506X.2020.02-024

收稿日期：2019-10-11

基金项目：四川省2018-2020年高等教育人才培养质量和教学改革（省级重点）

作者简介：刘文龙（1983-），男，博士，副教授。研究方向：食品安全与控制。

*通讯作者

引文格式：刘文龙,张崟,王卫,等.对食品类课程教学如何回归本质的几点思考[J].食品与发酵科技,2020,56(2):121-124.