新工科建设背景下的食品加工与保藏原理课程教学改革与实践  

Principles of Food Processing and Preservation Course Reform and Innovation under the Background of Emerging Engineering Construction

作　　者：李晓文[1] 王发祥[1] 蒋雪薇[1] 易翠平[1] 严聃[1] Li Xiaowen;Wang Faxiang;Jiang Xuewei;Yi Cuiping;Yan Dan(School of Chemistry and Biological Engineering at Changsha University of Science ＆ Technology, Changsha 410007, China)

机构地区：[1]长沙理工大学化学与生物工程学院,湖南长沙410007

出　　处：《广东化工》2018年第8期269-270,共2页Guangdong Chemical Industry

基　　金：湖南省教育厅普通高校教学改革研究项目(JG1712)

摘　　要：本文以培养新工科人才为目标,对"食品加工与保藏原理"课程教学从课程教学内容、教学过程、教学手段及考试方法等方面进行改革创新,以适应新时期高等工程教育人才培养新要求。This paper illustrated the reform and innovation on the course ＂Principles of Food Processing and Preservation＂ from four aspects, teaching outcome, teaching processes, teaching methods and the evaluation methods. The purpose of the reform was to cultivate ＂emerging engineering elites＂ in order to meet with the requirement of higher education of engineering in the new era.

关 键 词：新工科 人才培养 教学改革 

分 类 号：G4[文化科学—教育学]