结合“蛋白工艺学”的专业课堂学习效果提升的探究  

Investigation on How to Enhance the Efftectiveness of Specialized L earmning by Looking at the Teaching of“Protein Processing Technology”

作　　者：陈敏 吴昊[1] 徐兴凤 孙庆杰[1] CHEN Min;WU Hao;XU Xingfeng;SUN Qingie(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109)

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109

出　　处：《食品工业》2023年第3期269-273,共5页The Food Industry

摘　　要：响应联合国教科文组织提出的世界高等教育2050远景发展目标规划,以及未来顶级科技创新人才、引领型工程师的新时代培养教育理念,着眼食品科学技术学科高等教育,结合“蛋白工艺学”专业课堂教学和蛋白加工产业发展,针对专业教学实践和学生能力培养面临的主要挑战和瓶颈,探讨怎样提高学生的学习动机、生态意识、工程意识和问题意识,怎样提高学生的批判性思维能力,怎样通过多学科交叉融合提高学生解决问题的能力,以及怎样通过培养学生的设计思维提高其创造力,以提升专业课堂学习效果和丰富专业教育内涵。Based on the visionary declarations of world higher education in 2050,as well as the training and educational idea of the future top scientific innovation talents and leading engineers,talk about how to face the main challenges and bottleneck of specialized teaching and students'ability training in the higher education of food science and technology,by looking at the teaching of"Protein Processing Technology"and the development of protein processing industries.Specifically,the following subjects are discussed,including how to increase the students'learning motivation,ecological awareness,engineering sense and problem consciousness,how to improve the students'critical thinking ability,how to enhance the students'problem-solving capability through interdisciplinary integration,and how to increase the students'creativity with design mindset training,aiming to promote the effectiveness of professional learning and enrichment of specialized education.

关 键 词：蛋白加工 专业教学 学生能力培养 

分 类 号：TS201.21-4[轻工技术与工程—食品科学] G642[轻工技术与工程—食品科学与工程]