国内外食品工程原理课程教学研究发展现状与思考  

Situation and Consideration on Teaching Research of Principles of Food Engineering Worldwide

作　　者：汪昌保 程轶群[1] 孙柯 杭华[1] WANG Changbao;CHENG Yiqun;SUN Ke;HANG Hua(College of Environmental Science and Engineering,Anhui Normal University,Wuhu 241002)

机构地区：[1]安徽师范大学环境科学与工程学院,芫湖241002

出　　处：《食品工业》2020年第5期241-245,共5页The Food Industry

基　　金：安徽省自然科学基金面上基金项目(1808085MC73);安徽省高校自然科学基金面上重点项目(KJ2018A0314);安徽师范大学博士科研启动基金项目(2018XJJ53)。

摘　　要：根据食品工程原理课程国内外教学研究发展现状,从教材、教师、学生、教学方法、教学效果以及工程教育认证等方面,对食品工程原理课程的教学做了全面概述,并探讨了该课程教学研究中存在的一些共性问题和应对策略,以期为深化该课程的教学研究与改革实践提供工作参考。According to the present situation of teaching research in principle of food engineering course worldwide, a comprehensive overview of the teaching of principle of food engineering course was given in this paper via teaching books, teachers, students, teaching methods, teaching effects and certification of engineering education. To provide reference for deepening the teaching research and reform practice of this course, some common problems and countermeasures in the teaching and research of principle of food engineering course were discussed.

关 键 词：食品工程原理 成果导向教育 教学改革 工程教育认证 

分 类 号：G642[文化科学—高等教育学] TS20-4[文化科学—教育学]