基于工程认证理念的“食品仪器分析”课程教学改革  

Reform in Food Instrumental Analysis Teaching Based on Engineering Education Certification

作　　者：游玉明[1] 胡凯[1] 孙翰昌[1] YOU Yuming;HU Kai;SUN Hanchang(College of Landscape Architecture and Life Science,Chongqing University of Arts and Sciences,Yongchuan 402160,China)

机构地区：[1]重庆文理学院园林与生命科学学院,重庆402160

出　　处：《农产品加工》2020年第23期94-96,99,共4页Farm Products Processing

基　　金：重庆市高等教育教学改革项目(182007);重庆文理学院教学改革项目(160221);重庆文理学院2017年核心课程改革项目(2017)。

摘　　要：从食品科学与工程专业工程教育认证需求出发,分析了“食品仪器分析”课程的教学现状,基于工程教育认证“产出导向”“学生中心”“持续改进”三大核心理念,从教学目标制定、教学模式革新和课程达成度评价等方面阐述了课程建设的思路和措施,以期为提高课程教学质量和工程教育认证背景下相关专业课程的重构提供参考。Based on the requirements of engineering education certification for the specialty of food science and engineering,the current situation of Food Instrumental Analysis teaching was analyzed in this paper.According to three core concepts of engineering education certification including student centered,outcome-based education and continuous improvement,the curriculum reform of the concept and process was expounded deeply around establishing curriculum objectives,innovating teaching models and evaluating curriculum achievements.This may provide a reference for improving the quality of curriculum teaching,and the reconstruction of specific courses who is under engineering education certification.

关 键 词：食品仪器分析 工程认证 课程改革 产出导向 学生中心 持续改进 

分 类 号：G642[文化科学—高等教育学]