食品工艺学课程达成情况分析及持续改进  

Analysis of Achievement Evaluation of Food Processing Technology and Its Continuous Improvement

作　　者：朱秀灵[1] 戴清源[1] 蔡为荣[1] 郭玉宝[1] 张国强[1] ZHU Xiuling;DAI Qingyuan;CAI Weirong;GUO Yubao;ZHANG Guoqiang(School of Biological and Food Engineering,Anhui Polytechnic University,Wuhu 241000)

机构地区：[1]安徽工程大学生物与食品工程学院,芜湖241000

出　　处：《食品工业》2021年第5期382-387,共6页The Food Industry

基　　金：安徽省高等学校省级质量工程项目——基于工程教育专业认证理念的《食品工艺学》课程教学与质量评价研究(2018jyxm0253);安徽工程大学校级本科教学质量提升计划项目——数字化环境下以培养学生创新思维和实践能力为核心的《食品工艺学》课程教学研究(2015jyxm47)。

摘　　要：课程达成度评价是专业培养目标与毕业要求达成度评价的基础,也是中国高等院校工科专业教学质量评价的重要依据之一。食品工艺学是食品科学与工程专业的必修课程,为合理评价该课程的教学质量及如实反映该课程的教学效果,以安徽工程大学食品工艺学课程为例,介绍该课程的基本信息、课程目标及其对毕业要求指标点的支撑;利用Excel计算课程目标达成度并分析该课程的教学质量达成情况;依托工程教育专业认证理念,提出符合安徽工程大学食品科学与工程专业建设和发展的食品工艺学课程教学持续改进措施。研究结果为相关课程的教学改革和教学质量评价提供参考。Achievement evaluation of course was the basis for the achievement evaluation of cultivating target and graduation requirements,and also one of the important bases for the evaluation of engineering teaching quality in colleges and universities in China.Food processing technology was a required course for students major in food science and engineering.In order to evaluate the teaching quality of the course reasonably and to reflect the teaching effect of the course truthfully,took the course of food processing technology in Anhui Polytechnic University as an example to introduce the basic information,course objectives and their supports for the graduation requirement index point;Use excel to calculate the achievements of course objectives and analyze the achievement of the course teaching quality;Based on the concept of engineering education professional certification,the continuous improvement measures for the teaching of food processing technology were proposed,and these measures were suitable for the construction and development of food science and engineering in Anhui Polytechnic University.A reference for the teaching reform and teaching quality evaluation of related courses was provided.

关 键 词：课程目标 达成度 持续改进 教学质量 评价 

分 类 号：TS201.1-4[轻工技术与工程—食品科学] G642[轻工技术与工程—食品科学与工程]