“新工科”背景下“食品化学实验”课程教学改革探索  

Exploration on the Teaching Reform of the Food Chemistry Experiment Course under the Background of Emerging Engineering

作　　者：徐霞[1] 蔡燕萍[1] 陈玉峰 聂小华[1] 崔蓬勃 张建友[1] XU Xia;CAI Yanping;CHEN Yufeng;NIE Xiaohua;CUI Pengbo;ZHANG Jianyou(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou,Zhejiang 310014,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014

出　　处：《农产品加工》2022年第22期109-110,114,共3页Farm Products Processing

基　　金：浙江工业大学2019年教学改革项目(JG201920);浙江工业大学创新性实验项目(PX-79192755)。

摘　　要：在“新工科”背景下,为培养综合性、创新型人才,针对食品科学与工程专业“食品化学实验”课程教学中存在的问题,从教学内容、教学方法和考核方式3个方面进行教学改革探索,增加自主设计实验环节,变被动学习为主动实践,细化课程考核评分标准,以期提升教学效果,培养学生的研究与创新能力,促进“新工科”教学的发展。Under the background of“emerging engineering”,in order to cultivate comprehensive and compound talents,this article aimed at the problems existing in the teaching of Food Chemistry Experiment course for major at food science and engineering,and explored teaching reforms including teaching content,teaching methods and assessment methods,to increase independent design of experimental links,change passive to active learning,refine curriculum assessment and scoring standards.It was expected to improve teaching quality,cultivate students'research and innovation capabilities,and promote the development of“emerging engineering”teaching.

关 键 词：新工科 食品化学实验 教学改革 

分 类 号：G642[文化科学—高等教育学]