主成分分析法在食品科学与工程专业学生成绩综合评价中的应用  

Application of Principal Component Analysis Method in the Comprehensive Evaluation of Students’ Achievements in Food Science and Engineering Major

作　　者：陈向阳[1] 吴永祥[1] 毕淑峰[1] 刘板 胡晓倩[1] CHEN Xiangyang;WU Yongxiang;BI Shufeng;LIU Ban;HU Xiaoqian(School of Life and Environment Sciences,Huangshan University,Huangshan 245041)

机构地区：[1]黄山学院生命与环境科学学院,黄山245041

出　　处：《吉林农业科技学院学报》2022年第4期70-73,116,共5页Journal of Jilin Agricultural Science and Technology University

基　　金：安徽省质量工程项目(2019jxtd101,122);安徽省线上线下混合式和社会实践项目(2020xsxxkc419);黄山学院教学研究重点项目(2021JXYJ05)。

摘　　要：为了解决如何评价食品科学与工程专业的综合学习能力,运用主成分分析法,选取黄山学院2018级食品科学与工程专业学生的14门专业核心主干课程原始总评成绩作为数据样本,借助DPS统计软件,得出食品工程、食品营养学、食品分析、食品保藏学、食品安全学、食品化学等课程对于培养该专业学生的综合学习能力具有重要作用;分析得出采用第一主成分得分排名更具科学性和客观性。To solve how to evaluate students’ comprehensive learning abilities in food science and engineering major,with the principal component analysis method,the original general evaluation scores of 14 major core courses of students majoring in food science and engineering in Grade 2018 in Huangshan University were selected as data samples.With the help of DPS statistical software,the results show that food engineering,food nutrition,food analysis,food preservation,food safety,and food chemistry courses play an important role in cultivating students’ comprehensive learning abilities.The analysis shows that the ranking with the first principal component score is much scientific and objective.

关 键 词：主成分分析 食品科学与工程 专业课程 DPS 

分 类 号：TS20-4[轻工技术与工程—食品科学] G642[轻工技术与工程—食品科学与工程]