“虚实结合”实践教学体系模式提升食品类专业学生解决“复杂工程问题”能力  

The Practice Teaching Mode of“Combination of Virtual and Real”Improves the Ability of Food Major Students to Solve“Complex Engineering Problems”

作　　者：陈秀梅 车金鑫 陈东方 黄师荣 陶能国[1] CHEN Xiumei;CHE Jinxin;CHEN Dongfang;HUANG Shirong;TAO Nengguo(Department of Biotechnology and Food Engineering,College of Chemical Engineering,Xiangtan University,Xiangtan,Hu'nan 411105,China)

机构地区：[1]湘潭大学化工学院生物与食品工程系,湖南湘潭411105

出　　处：《农产品加工》2022年第24期104-106,共3页Farm Products Processing

基　　金：湖南省普通高等学校教学改革项目(HNJG-2020-0218);“后疫情时代食品专业多元化线上+线下混合实习教学体系构建”阶段性成果(2022-05);湘潭大学校级虚拟仿真实验项目(2019年)。

摘　　要：新工科背景下食品类专业人才培养的关键是提升学生“解决复杂问题”的工程能力。为了探索培养出理论基础扎实、实践能力强、具备运用所学专业知识去分析问题和解决问题的专业人才,湘潭大学通过深度融合虚拟仿真教学实习、专业设计、实习环节和学生科技创新等多个环节,给学生构建一个“虚实结合”的多元化实践教学体系。教学实践表明,经过该模式的系统培养,学生的实践和创新能力得到提高,具备了在实际问题中解决复杂工程问题的能力。The effective improvement of students'engineering ability has become the key to the cultivation of food specialty talents under the new engineering background.To explore and cultivate professional talents with solid theoretical foundation,strong practical ability,and ability to analyze and solve problems,Xiangtan University deeply integrated virtual simulation teaching practice,professional course design and graduation design,production practice and graduation practice,and students'scientific and technological innovation through the“combination of virtual and real”.Construct a diversified practice teaching system of“combination of false and reality”for students.After the systematic training of this model,the teaching performance showed that the practice and innovation ability of students were improved.

关 键 词：“虚实结合”实践教学体系 食品工程虚拟仿真 食品科学与工程专业 工程能力培养 教学效果 

分 类 号：G640[文化科学—高等教育学]