工程认证背景下《食品工艺学》课堂评价方式改革探索  

Exploration on the Reform of Class Evaluation Method of Food Technology under the Background of Engineering Certification

作　　者：王胜男 李儒仁 赵文竹 贾娜 李雨露 WANG Sheng-nan;LI Ru-ren;ZHAO Wen-zhu;JIA Na;LI Yu-lu(College of Food Science and Engineering,Bohai University,Jinzhou Liaoning 121013,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013

出　　处：《食品与发酵科技》2021年第5期131-132,141,共3页Food and Fermentation Science & Technology

基　　金：渤海大学教学改革研究项目(BDJGCY2019129);辽宁省自然科学基金计划面上项目(2019-MS-004)。

摘　　要：以新工科课堂评价的有关理论为基础,将学生作为主体,以“提高自主学习、创新、综合分析及解决问题能力,促进学生的德、智、体、美等方面素养的全面发展”为指导思想,构建适合食品科学与工程、食品质量与安全专业工程教育与学生学习特点的《食品工艺学》课堂评价方式。形成“评价-分析-反馈-改进-再评价-再分析-再反馈”的螺旋闭环式的评价方式提升机制,实现课程评价方式的不断改革和创新。Based on the relevant theories of the new engineering classroom evaluation,with students as the main body,to improve independent learning,innovation,comprehensive analysis and problem-solving abilities,and to promote the comprehensive development of students'moral,intellectual,physical,and aesthetic qualities as the guiding ideology.Constructing a classroom evaluation method of Food Technology suitable for food science and engineering,food quality and safety professional engineering education and students'learning characteristics.Forming a promotion mechanism with spiral closed-loop evaluation method,that is analysis,feedback,improvement,re-evaluation,re-analysis,re-feedback,realizing the continuous reform and innovation of the course evaluation method.

关 键 词：工程认证 食品工艺学 课堂评价 

分 类 号：G642[文化科学—高等教育学]