以立体层次构建“食品感官评价”课程实践教学  

Exploration of Ideological and Political Elements in the Teaching Practice of Food Sensory Evaluation Course

作　　者：卫晓怡 张路遥 崔琳琳 WEI Xiaoyi;ZHANG Luyao;CUI Linlin(Department of Food Science,College of Hospitality Management,Shanghai Business School,Shanghai 200235,China)

机构地区：[1]上海商学院酒店管理学院食品系,上海200235

出　　处：《农产品加工》2022年第9期98-100,共3页Farm Products Processing

基　　金：2019年上海市教委重点课程项目(2019年);2020年度校级课程思政建设项目(2020年);2020年上海商学院第二批基层党建质量提升工程(2020年);2021年上海商学院区域化党建培育项目(2021年)。

摘　　要：为适应新形势下学科发展的需要,结合授课实际,对“食品感官评价”课程实践教学目标、内容和手段等方面开展一系列改革,从实践教学促进理论知识掌握、拓展教学宽度深度、实践与思政融合、提供学生课外活动支撑和多课融合平台等方面深入探索,以立体层次构建“食品感官评价”课程实践教学模式,为新工科课程教改提供教学示范。In order to meet the needs of discipline development under the new situation,a series of practical teaching reforms had been carried out in Food Sensory Evaluation course according to teaching practice.Those were considered important that practice teaching promoting the mastery of theoretical knowledge;expanding the breadth and depth of teaching;integrating practice with ideological and political education;providing support for students'extracurricular activities and multi course integration platform.The multi-level of practical teaching mode was constructed to provide teaching demonstration for the new engineering curriculum reform.

关 键 词：食品感官评价 实践教学 思政教育 教学改革 

分 类 号：G642.3[文化科学—高等教育学]