以认知心理学认知规律为出发点,结合干制食品设计,从以食品干燥目的为出发点反馈干燥核心基础理论和以干燥过程中问题为导向培养学生分析问题和纠偏能力角度,阐述了学生如何在干燥单元操作知识中实现知识的创造性应用.实践结果不仅丰富了食品工程原理多种教学方法的实施,而且也为食品科学专业应用型人才的培养奠定了基础.%Based on the principle of cognitive psychology and the design of drying food, the present study stated the two sides including feed-back the basic theory of drying operation using the aim of food drying as the starting point and training students' analysis and correction abili-ties using the problems occurred in drying process as the orientation, with the aim to elaborate how students can realize the creative application of knowledge in the drying operation.The results of practice not only enrich the implementation of "Principle of Food Engineering"with vari-ous teaching methods, but also could lay the foundation for culturing professional applied talents in Food Science.
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