基于综合能力培养的“食品工程原理”理论教学方法探讨  

Discussion on the Theory Teaching Method of Food Engineering Principles Based on Comprehensive Ability Cultivation

作　　者：孙雪[1] 康怀彬[1] 刘云宏[1] 于慧春[1] 樊金玲[1] SUN Xue;KANG Huaibin;LIU Yunhong;YU Huichun;FAN Jinling(College of Food and Bioengineering,He'nan University of Science and Technology,Luoyang,He'nan 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023

出　　处：《农产品加工》2021年第2期119-120,共2页Farm Products Processing

基　　金：河南科技大学教育教学改革项目“新工科背景下食品科学与工程专业面向学生核心素养发展的课堂深度学习设计研究”(XBYJ2019015)。

摘　　要：“食品工程原理”是一门重要基础专业课,做好其理论教学是该课程其他教学环节顺利进行的前提。在新工科背景人才培养的背景下,以培养学生自主学习能力为出发点,从课前、课上、课后3个方面阐述了“食品工程原理”理论教学改革的具体措施,实现“食品工程原理”理论教学效果提高,促进学生独立解决问题和团结协作等综合能力的培养。The Principle of Food Engineering is one of an important basic specialized course.To its theory teaching is the prerequisite for the smooth progress of other teaching links of this course.In the context of talent training for new engineering backgrounds,starting from the cultivation of students'autonomous learning ability.This paper expounded the concrete measures of the theoretical teaching reform of Principle of Food Engineering from three aspects:before,during and after class.While improving the teaching efficiency of Food Engineering Principles and theories,it also aimed to cultivate students'comprehensive abilities such as solving problems independently and uniting and cooperating.

关 键 词：食品工程原理 教学改革 自主学习 综合能力培养 

分 类 号：G642.0[文化科学—高等教育学]