新工科背景下“三位一体”的《食品化学》教学改革体系的建立与应用  

Development and Application of "Trinity" Teaching Reform System of Food Chemistry under the Background of New Engineering

作　　者：刘新鑫 奚春宇 黄延军 尹仁福 庄红 LIU Xin-xin;XI Chun-yu;HUANG Yan-jun;YIN Ren-fu;ZHUANG Hong(College of Food Science and Engineering,Jilin University,Changchun Jilin 130062,China;College of Veterinary Medicine,Jilin University,Changchun Jilin 130062,China)

机构地区：[1]吉林大学食品科学与工程学院,吉林长春130062 [2]吉林大学动物医学学院,吉林长春130062

出　　处：《食品与发酵科技》2019年第4期138-141,共4页Food and Fermentation Science & Technology

基　　金：吉林大学2013年本科教学改革项目(2013QNYB1307)

摘　　要：在新工科背景下,结合多年实验教学经验,提出“三位一体”的创新人才培养模式探索和实践—即“修,考,拓”,重新修订《食品化学》实验教学大纲,增加综合性、设计性实验,从而达到激发学生兴趣,主动学习,增强实验能力和科研能力;细化考核标准,公平公正体现学生的真实水平;通过开展开放创新性实验、大学生创新创业训练项目,拓展知识面,进一步激发学生学习热情,提高学生的科研能力。笔者通过对《食品化学》实验教学的教学改革进行探索,以期提高教学质量,促进人才培养。Under the background of new engineering,combined with many years of experimental teaching experience,this paper puts forward the exploration and practice of“trinity”innovative talents training mode,namely“repair,test,expand”,revises the experimental teaching outline of"food chemistry",increases comprehensive and design experiments,so as to stimulate students’interest,actively study,enhance experimental ability and scientific research ability;Fair and impartial reflect the true level of students;through open and innovative experiments,innovative entrepreneurship training programs for college students,expand knowledge,further stimulate students'enthusiasm for learning,improve students’scientific research ability.The author explores the teaching reform of the experimental teaching of Food Chemistry in order to improve the teaching quality and promote the cultivation of talents.

关 键 词：新工科实验教学 教学改革 食品化学 

分 类 号：TS201.2[轻工技术与工程—食品科学]