Practical Exploration on Teaching Reform of Food Biochemistry Course for Tobacco Major
作者: Wuxing HuangCong RenHuifang ShaoZicheng Xu
刊名: Journal of Education and Praxis Research, 2016, Vol.2 (1), pp.7-10
来源数据库: Cayley Nielson Press
原始语种摘要: Tobacco major is specially designed by the country for its distinct industry and characteristics. Food Biochemistry is one of the basic courses of tobacco major. Under current conditions lacking of teaching materials with specialty characteristics, in order to enhance the pertinence, based on the current teaching material, Food Biochemistry, the ecological research group on tobacco quality from Henan Agricultural University conducts series of reforms about teaching contents, teaching methods and evaluation methods. These reform measures have fully mobilized students’ initiatives for studies, improved teaching quality and are expected to provide certain references for teaching of this course by colleges and universities in the same industry.
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  • teaching 教学
  • pertinence 恰当
  • tobacco 烟草
  • major 知的
  • industry 工业
  • specially 特别
  • specialty 盖印合同
  • current 
  • references 参考文献
  • expected 预期