基于应用型人才培养的“食品感官评价”课程的教学改革探索  

Exploration on the Teaching Reform of the Course of Food Sensory Evaluation Based on Application-oriented Talent Training

作　　者：孟德梅[1] 王秀红 汪建明[1] 李红娟[1] 阮美娟[1] MENG Demei;WANG Xiuhong;WANG Jianming;LI Hongjuan;RUAN Meijuan(School of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《农产品加工》2022年第2期77-81,共5页Farm Products Processing

基　　金：天津市教育科学“十三五”规划课题项目(HE3054);天津市教育科学“十三五”规划课题青年专项项目(HEYP5015)。

摘　　要：“食品感官评价”是食品科学与工程专业一门实践性和应用性较强的核心课程,是培养高素质应用型人才的基础。基于应用型人才培养目标,对“食品感官评价”课程的教学现状进行了调研与分析,并提出构建多层次实践教学体系、案例教学、开展双语课程等创新教学模式的改革措施,以提高教学效果,培养能够满足社会和企业需求的应用型食品感官评价人才。Food Sensory Evaluation is a core course with strong experimental and application in food science and engineering specialty,which is the basis of cultivating high-quality applied talents.Based on the training goal of application-oriented talents,this paper investigated and analyzed the teaching status quo of Food Sensory Evaluation.In order to improve the teaching effect and cultivate application-oriented food sensory evaluation talents who can meet the needs of society and enterprises,the reform measures of innovative teaching mode,such as constructing multi-level practical teaching system,case teaching and bilingual courses,were put forward.

关 键 词：食品感官评价 应用型人才 教学改革 

分 类 号：G642.0[文化科学—高等教育学]