“本科为本、多元开放”的食品工程实验教学创新与实践  

Innovation and Practice of Experimental Course for Food Engineering Based on“Undergraduate Education–Oriented and Multi-Opening”

作　　者：陈跃文[1,2] 蒋丹丹 陈杰[1,2] 朱炫[1,2] 崇云青 房升[1,2] 顾振宇[1,2] CHEN Yuewen;JIANG Dandan;CHEN Jie;ZHU Xuan;CHONG Yunqing;FANG Sheng;GU Zhenyu

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310018 [2]浙江工商大学,国家级食品工程与质量安全实验教学中心,浙江杭州310018 [3]浙江财经大学数据科学学院,浙江杭州310018

出　　处：《科教文汇》2022年第8期87-91,共5页Journal of Science and Education

基　　金：浙江省自然科学基金项目(项目编号:LQ21C200004);浙江省高等教育“十三五”第二批教学改革研究项目(项目编号:jg20190179);浙江省“十三五”优势专业建设项目(食品科学与工程)(项目编号:1110XJ0518001)。

摘　　要：在新的经济形势和社会背景下,食品产业对工科人才能力培养提出了全新的要求。该文分析了传统食品工程实验教学面临的主要问题,提出了以“本科为本、多元开放”为核心的工科人才培养新理念,阐述了通过实验内容创新、组织模式优化和资源多元开放,改进实验平台共享模式、提升开放活动管理水平和提高人才培养功能的创新思路和实施方法。该文的研究对高校食品工程人才培养具有参考意义。The food industry has put forward new requirements for engineering talent training under the new economic and social background. In this paper, the main problems in the experimental teaching of food engineering was analyzed, and a new idea of cultivating innovative talents based on“undergraduate education–oriented and multi-opening”was elaborated. Innovative ideas and implementation methods of high sharing of experimental resources, standard management of open activities and continuous improvement of students educating, which focused on optimization of teaching content, innovation of organization mode and pluralistic opening of the platform,was explicated in detail also. The research of this paper has reference significance for the cultivation of food engineering talents in colleges and universities.

关 键 词：实验资源整合 实验平台开放 教学模式创新 人才培养提升 

分 类 号：G642.423[文化科学—高等教育学]