应用型人才培养背景下的食品工程原理教学研究与实践  

Teaching Research and Practice of Food Engineering Principles Under the Background of Application-oriented Talent Training

作　　者：彭丹[1] 孙尚德[1] 纪俊敏[1] 魏安池[1] 辛颖[1] PENG Dan;SUN Shang-de;JI Jun-min;WEI An-chi;XIN Ying(College of Food Science and Engineering,Henan University of Technology,Henan Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《广州化工》2021年第17期190-192,共3页GuangZhou Chemical Industry

基　　金：河南省新工科研究与实践项目(No:2020JGLX040)。

摘　　要：食品工程原理是食品科学与工程专业一门重要的专业基础课。在应用型人才培养背景下,为了适应社会和行业用人需求,将OBE理念融入到食品工程原理教学改革中,转变教师和学生的角色,针对食品工程原理课程教学存在的问题,从课程内容、授课方式、综合评价模式等方面积极探索和开展食品工程原理教学改革,调动学生学习的主动性和积极性,旨在提升学生工程能力和综合素质,为社会培养实用的应用型人才。Food Engineering Principle course is an important professional basic course for Food Science and Engineering.In the context of application-oriented training,to adapt to the needs of society and industry employment,OBE concept was integrated into the teaching of Food Engineering Principle,and the roles of teachers and students were changed.In view of the problems in the teaching of Food Engineering Principle,the teaching reform was actively explored and carried outfrom the aspects of course content,teaching methodsand comprehensive evaluation models.Consequently,students'initiative and enthusiasm were mobilized in learning.This research mainly aimed to improve students'engineering ability and comprehensive quality,and cultivate practical and applied talents for society.

关 键 词：应用型人才 食品工程原理 教学改革 

分 类 号：G642[文化科学—高等教育学]