新工科背景下一流本科课程改革探讨——以《食品工程原理》为例  

Exploration on the Reform of First-class Undergraduate Education Courses under New Engineering Background:Taken‘Principles of Food Engineering’as an Example

作　　者：李霁昕[1] 蒋玉梅[1] 毕阳[1] 米兰[1] LI Jixin;JIANG Yumei;BI Yang;MI Lan(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou Gansu 730070)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《山东农业工程学院学报》2021年第8期98-101,共4页The Journal of Shandong Agriculture and Engineering University

基　　金：甘肃农业大学一流本科专业建设项目“食品科学与工程专业一流本科专业建设”(2019)。

摘　　要：为适应“新工科”人才培养方略,《食品工程原理》课程也需要不断的进行改革,从思想上、形式上转变教学理念,着眼于学生的发展,注重人本性、自主性、引导性和差异性,以学生为中心,探讨课堂教育模式。本文探讨“新工科”背景下《食品工程原理》课程的教学改革,根据食品科学与工程专业在工程教育认证过程对该课程教学大纲提出的改进要求,通过案例教学、研究性教学、混合式教学及虚拟仿真实验等教学手段,实现“以学生为中心”教学理念的转化,以期可以提升教学质量,为高素质人才培养添砖加瓦,满足“新工科”背景下对人才培养的要求。The course of‘Principles of Food Engineering’needs reform to adapt to the talent training strategy of‘new engineering’.The teaching philosophy should be changed in form and inwardly.To explores the class teaching mode,it needs to focus on the development of students,and to adopt a student-centered education evaluation system,embodying the humanism,autonomy,guidance and differences.This paper probed into the teaching reform of‘Principles of Food Engineering’under the new engineering background.According to the requirements for improving the syllabus for the food science and engineering major with the standards of engineering education accreditation,the"student-centered"teaching philosophy was achieved,through case teaching,research teaching,blended teaching,virtual simulation experiments and other teaching methods.It could improve the teaching quality,and meet the requirements for talent training under the new engineering background.

关 键 词：新工科 食品工程原理 以学生发展为中心 

分 类 号：G420[文化科学—课程与教学论]