“新工科”背景下食品科学与工程专业“电工学”课程教学体系改革的探索  

Exploration on the Reform of Teaching System of Electrotechnics Course for Major in Food Science and Engineering Under the Background of “New Engineering”

作　　者：宋树杰 赵武奇[1] 张清安[1] SONG Shujie;ZHAO Wuqi;ZHANG Qing’an(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an,Shaanxi 710119,China)

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《农产品加工》2019年第9期98-99,102,共3页Farm Products Processing

基　　金：中央高校基本科研业务费专项资金项目(GK201803070)

摘　　要："新工科"理念为不同学科知识的继承与创新、交叉与融合、协调与共享。"电工学"作为非电类专业的基础核心课程,需要在课堂和实践教学中对教学内容、教学手段、实践环节及考核方法等方面进行改革,以提高教学效果,培养交叉与融合的创新思维意识,提升学生电工、电子应用水平,才可以满足"新工科"背景下食品科学与工程专业学生全面发展的要求。The concept of“new engineering”is the inheritance and innovation of knowledge in different disciplines,cross and integration,coordination and sharing.As a basic core course for non-electrical majors,Electrical Engineering needs to reform teaching content,teaching methods,practice links and assessment methods in classroom teaching and practical teaching,improve teaching effects,and cultivate innovative thinking of its intersection and integration.To improve the level of students'electricians and electronic applications,we can satisfy the comprehensive development of mlajor in food science and engineering in the context of“new engineering”.

关 键 词：电工学 新工科 教学改革 课程体系 食品科学与工程专业 

分 类 号：G640[文化科学—高等教育学]