Under the background of “double first-class” subject construction and “ideological and political curriculum”, the course of food sensory evaluation opened nearly 40 years has been reformed and new course of Food Perception has been opened in the major of Food Science and Technology in Jiangnan university. The teaching framework included food stimuli and their material base of perception, emotion recognition triggered by food stimuli, and future of food design driven by consumer cognition. The ideological and political elements were integrated into the teaching in order to achieve the purpose of improving teaching effect and moral education. In view of the main deficiencies existing in the past teaching process, the preliminary exploration and practice were carried out through the reform and innovation of teaching methods and assessment methods. At present, better teaching effects have been achieved.
CHEN Maoshen
,
XIA Yixun
,
XU Feifei
,
LIU Fei
,
ZHONG Fang
. Design of teaching framework and exploration of teaching practice of Food Perception[J]. Food and Fermentation Industries, 2022
, 48(6)
: 327
-332
.
DOI: 10.13995/j.cnki.11-1802/ts.030044
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