孙海燕1，2，郝丹青1，张志健1，耿敬章1，陈锐1

（1 陕西理工大学生物科学与工程学院，陕西汉中723000；2 陕西理工大学陕西省资源生物重点实验室，陕西汉中723000）

摘要：食品感官评价是现代食品科学中最具特色的学科之一，在食品工业中的作用也越来越明显。掌握并能灵活运用食品感官评价实验方法可以为学生后续科研实验及相关工作打下坚实基础。针对食品感官评价实验课程中存在的具体问题，从教学方法和课程融合、智能仪器结合等角度提出并分析了课程改革的措施，为下一步课程实践奠定了一定基础。

关键词：食品感官评价实验；教学改革；探索

Discussion on the Course Teaching Reform of Food Sensory Evaluation Experiment

SUN Hai-yan1，2，HAO Dan-qing1，ZHANG Zhi-jian1，GENG Jing-zhang1，CHEN Rui1

（1 Biological Science and Engineering，Shaanxi University of Technoloy，Hanzhong 723000，China；2 Shaanxi University of Technoloy，Shaanxi Key Laboratory of Resource Biology，Hanzhong 723000，China）

Abstract: Food sensory evaluation is one of the most characteristic subjects in modern food science，and its role infood industry is more and more obvious. Mastering and using the experimental methods of food sensory evaluationcan lay a solid foundation for students' subsequent scientific research and related work. In view of the specificproblems existing in the experimental course of food sensory evaluation，this paper puts forward and analyzes themeasures of curriculum reform from the perspective of teaching methods and curriculum integration， and thecombination of intelligent instruments，which lays a certain foundation for the next course practice.Key words: food sensory evaluation experiment；teachingreform；exploration

中图分类号：TS20 文献标志码：A 文章编号：1007-7871（2021）01-0068-03

2021，Vol.24，No.1