基于“卓越计划”的食品质量与安全专业“发酵工艺综合实验”教学探讨  

Teaching Exploration of the Comprehensive Experiment Course of Food Quality and Safety Fermentation Process Based on the Excellence Plan

作　　者：万萍 易晓成[2] 刘达玉 WAN Ping;YI Xiaocheng;LIU Dayu(College of Pharmacy and Biological Engineering,Chengdu University,Chengdu,Sichuan 610106,China;Department of Wine and Food Engineering,Sichuan Technology Business College,Dujiangyan,Sichuan 611830,China)

机构地区：[1]成都大学药学与生物工程学院,四川成都610106 [2]四川工商职业技术学院酒类与食品工程系,四川都江堰611830

出　　处：《农产品加工》2020年第20期138-140,143,共4页Farm Products Processing

基　　金：成都大学校级“卓越人才教育培养计划”试点专业立项项目(201403)。

摘　　要：阐述了基于卓越农林人才培养计划的食品质量与安全专业“发酵工艺综合实验”课程的教学探讨与实施方案。通过开设独立实验课、改革教学方法、强化安全意识和技能训练,加强课程知识间的承接与联系,着重培养学生的实践能力、岗位责任意识和团队协作精神。建立了与教学目标一致、切实可行的多元化考核体系,为培养与卓越农林人才培养目标相适应的应用型人才,做出了积极的示范并获得到了良好的效果。This article elaborated the teaching exploration and implementation plan of the Comprehensive Experiment course of Food Quality and safety fermentation process based on the outstanding agricultural and forestry talents training plan.By providing independent experiment courses,reforming teaching methods,strengthening safety awareness and skills training,strengthening the inheritance and connection between curriculum knowledge,focusing on training students'practical ability,job responsibility awareness and teamwork spirit.Established a practical and diverse assessment system consistent with teaching goals,made a positive demonstration on cultivating application-oriented talents that were compatible with the training goals of outstanding agricultural and forestry talents,and received satisfactory results.

关 键 词：食品质量与安全专业 卓越农林人才 发酵工艺综合实验 

分 类 号：G642[文化科学—高等教育学]