浅谈工程教育专业认证背景下“食品工艺学”的教学改革方法  

Discussion on Teaching Reform Methods of Food Technology Based on Engineering Education Professional Accreditation

作　　者：任艳 郭富城 云月英 李俊芳 REN Yan;GUO Fucheng;YUN Yueying;LI Junfang(Life Science and Technology College,Inner Mongolia University of Science and Technology,Baotou,Inner Mongolia 014010,China)

机构地区：[1]内蒙古科技大学生命科学与技术学院,内蒙古包头014010

出　　处：《农产品加工》2022年第17期127-129,共3页Farm Products Processing

基　　金：内蒙古自治区自然科学基金项目博士基金项目(2020BS03009)。

摘　　要：“食品工艺学”是食品科学与工程专业中一门重要的核心主干课,内容涉及“食品化学”“食品微生物学”“食品工程原理”等核心课程,该课程教学改革将直接影响到所培养学生的专业素养。在工程教育专业认证的背景下,针对“食品工艺学”教学过程中存在的问题,从确定课程目标、优化课程教学内容、构建多元化课程考核模式3个方面对课程教学改革进行探索,以期达到培养学生创新、科研和实践应用能力的目的。Food Technology is a core course in the major of food science and engineering,which involves core courses such as Food Chemistry,Food Microbiology and Food Engineering Principles.The teaching reform of this course will directly affect the professional quality of the students trained.In view of the problems existing in the teaching process of Food Technology,explored course teaching reform from three aspects under the background of engineering education professional certification,such as defining course objectives,optimizing course contents and building a diversified curriculum evaluation mode,to cultivate students'abilities of research,innovation and practical application.

关 键 词：食品工艺学 教学改革 工程教育专业认证 

分 类 号：G640[文化科学—高等教育学]