食品专业课程设置及教学方法改革初探  

Discussion on Curriculum Reform and Teaching Method of Food Major

作　　者：郭朔[1] 刘素稳[1] 周洁芳 邹静[1] 许瑞[1] GUO Shuo;LIU Suwen;ZHOU Jiefang;ZOU Jing;XU Rui(College of Food Science&Technology,Hebei Normal University of Science&Technology,Qinhuangdao,Hebei 066600,China)

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066600

出　　处：《农产品加工》2022年第21期111-113,共3页Farm Products Processing

基　　金：河北省高等学校科学技术研究项目“基于应用型人才培养目标以项目引导的基因工程教学改革研究”(ZD2021052)。

摘　　要：结合学院食品专业教学中存在的问题,对食品专业的课程设置情况及实践教学的相关方法进行了初步研究,并根据现状提出了未来改革的建议和方向。在课程设置方面更新课程体系,有针对性地进行了“弹性制”课程设置及校企合作课程安排;适当开设软件应用类课程,并将其与创业创新课程相结合,让学生掌握更多实际应用技能的同时,不断开拓其就业创业局面。实验教学方面更加注重理论联系实际,培养学生的创新能力。细化学位论文要求,培养适应社会需求的食品专业毕业生。Based on the existing problems in the teaching of food specialty in our college,this paper made a preliminary study on the curriculum setting of food specialty and the relevant methods of practical teaching,and puts forward suggestions and directions for future reform according to the current situation.In terms of curriculum,the curriculum system was updated,and the“flexible”curriculum and the school enterprise cooperation curriculum were purposefully arranged;Properly set up software application courses and combine them with entrepreneurship and innovation courses,so that students could master more practical application skills and constantly explored their employment and entrepreneurship situation.In experimental teaching,we pay more attention to integrating theory with practice and cultivating students'innovative ability.Refine the requirements of degree theses and cultivate food graduates who could meet the needs of society.

关 键 词：食品专业 课程体系 改革 

分 类 号：G642[文化科学—高等教育学]