工程导向“食品营养与安全学实验”教学改革  

Teaching Reform of Food Nutrition and Safety Experiment Oriented by Engineering Ability Training

作　　者：杨悦 李大鹏[1] 陈义伦[1] 张小燕[1] 张晨 孙欣[1] YANG Yue;LI Dapeng;CHEN Yilun;ZHANG Xiaoyan;ZHANG Chen;SUN Xin(Key Laboratory of Food Processing Technology and Quality Control in Shandong Province,College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271017)

机构地区：[1]山东省高校食品加工技术与质量控制重点实验室,山东农业大学食品科学与工程学院,泰安271018

出　　处：《食品工业》2022年第8期326-330,共5页The Food Industry

基　　金：中国学位与研究生教育学会农林学科工作委员会2021年研究生教育管理重点课题(2021-NLZXZD27);山东省本科教改重点项目(Z2018S037);国家自然科学基金项目(41907357);山东省自然科学基金项目(ZR2019PC048);山东农业大学教学改革研究面上项目。

摘　　要：食品营养与安全学实验是食品专业一门重要的专业基础实验课程,是培养学生动手操作和科研创新等工程实践能力的关键环节。传统的实验教学模式已经无法满足新一代的具有相应职业能力和素质的食品专业人才的培养要求。在学校和学科争取进入双一流和工程教育专业认证的大环境下,文章针对该课程在教学过程中存在的问题,按照“以学生为中心”的教育理念,从优化实验教学内容、更新实验教学方法、完善实验考核制度等方面进行改革,进一步巩固学生的理论基础知识,提高了学生的动手能力和创新能力,取得了良好的教学效果,为培养食品行业工程技术人才奠定了坚实的基础。Food nutrition and safety experiment was an important basic practical course for food specialty.It was a key link in cultivating students’scientific research ability,innovation ability,hands-on ability and other abilities.The traditional experimental teaching mode had been unable to meet the training requirements of a new generation of food professionals with corresponding professional abilities and qualities.This article focuses on the problems existing in the course of teaching and summarized the reform and reflection of the multiplex teaching mode based on student-oriented,through the reform of adjusting the experimental teaching content,improving the teaching methods and optimizing the assessment methods.The students’practical ability and innovative ability were improved,and good teaching results were achieved.

关 键 词：工程教育认证 食品营养与安全学实验 综合设计性实验 教学改革 

分 类 号：G642.423[文化科学—高等教育学] TS201-4[文化科学—教育学]