食品学科虚拟仿真实验教学平台构建研究——以课程“畜产品加工学”乳化肠规模化生产虚拟仿真实验为例  

Construction of Virtual Simulation Experiment and Teaching Platform for Food Discipline:Taking the Virtual Simulation Experiment of Emulsion Sausage Scale Production in the Course of"Animal Product Processing"as an Example

作　　者：吴菊清[1] 邵士昌[2] 李春保[2] 周光宏[1] WU Juqing;SHAO Shichang;LI Chunbao;Zhou Guanghong(Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]南京农业大学,江苏南京210095

出　　处：《中国农业教育》2020年第6期81-88,共8页China Agricultural Education

基　　金：国家级虚拟仿真实验教学项目“乳化肠规模化生产的虚拟仿真实验”(201820194);南京农业大学教改项目“‘三终端’虚拟仿真与课堂教学的融合研究”(2019Y029)。

摘　　要：虚拟仿真技术以其逼真性、交互性等特点,被广泛应用在本科课程的实践实验教学中。“畜产品加工学”是食品科学与工程专业的专业核心课程,实验实践是该课程的重要组成部分,文章对该课程的乳化肠实验教学中存在的问题以及教学改革的必要性进行了分析,探讨了乳化肠规模化生产的虚拟仿真实验平台的架构,阐述了虚拟仿真技术在本科实践教学中的应用以及达到的效果,以期推动食品学科实验教学改革的创新。Virtual simulation technology is widely used in the experiment teaching of undergraduate courses due to its fidelity and interactivity.This article analyzed the problems in the emulsified sausage experiment teaching and the necessity of teaching reform.It discussed the architecture of the virtual simulation experiment platform for the large-scale production of emulsified sausage.The application of virtual simulation technology in undergraduate practice teaching and the results achieved were also described.Our research has the potential application value on the experimental teaching reform of the food discipline.

关 键 词：虚拟仿真 实验教学改革 乳化肠 

分 类 号：G642[文化科学—高等教育学]