基于“迷你梦工厂”模式的“食品工艺学”实践教学探索  

Probe in Teaching Methods of Food Technology Experiment Based on“Mini Dream Factory”Model

作　　者：王翠娜 董周永 邢贺钦 张铁华 WANG Cuina;DONG Zhouyong;XING Heqing;ZHANG Tiehua(College of Food Science and Engineering,Jilin University,Changchun,Jilin 130062,China)

机构地区：[1]吉林大学食品科学与工程学院,吉林长春130062

出　　处：《农产品加工》2021年第22期108-110,共3页Farm Products Processing

基　　金：吉林大学2020年创新示范课程建设项目(2020年)。

摘　　要：“食品工艺学”实验是食品工艺乃至食品专业重要的实践教学环节。为提升“食品工艺学”教学质量,培养学生“工程意识、实践能力、团队协作、创新精神”等综合素质,基于“食品工艺学”典型食品加工理论知识,结合市场需求,以果蔬制品、乳制品、肉制品、谷物制品等真实项目为牵引,在具有丰富产业化经验指导教师的督导下,由学生自主组建项目组,协作完成产品研发、检测、销售等真实环节,打造食品专业迷你型梦工厂,探讨产教研融合新模式,培养适应当代社会的具有创新和创业能力等综合素质的食品专业应用型人才。Food Technology experiment is an important practice teaching not only for the course of Food Technology but also for the major of food science.In order to improve the teaching quality of Food Technology and cultivate students with comprehensive qualities such as“engineering awareness,practical ability,and teamwork”,this paper aimed to probe a new teaching method based on“Mini Dream Factory”model.This method was guided by real projects such as fruit and vegetable products,dairy products,meat products,and cereal products.Under the supervision of tutors with rich industrialization experience,students were expected to conduct projects in team in an open R&D environment based on current market needs.The projects included product development,testing and sale which was a professional mini dream factory.This method explored a new model of integrating production and education,and aimed to cultivate application-oriented food professionals with innovative and entrepreneurial capabilities.

关 键 词：迷你梦工厂 食品工艺学 产研结合 教研融合 

分 类 号：G642[文化科学—高等教育学]