工程教育专业认证下的“食品工艺学概论”课程教学改革与探索  

Teaching Reform of the Course"Introduction to Food Technology"under the Background of Professional Certification of Engineering Education

作　　者：薛丽萍 李湘利[1] 魏海香[1] 赵敏[1] 刘静[1] XUE Liping;LI Xiangli;WEI Haixiang;ZHAO Min;LIU Jing(School of Life Science and Bioengineering,Jining University,Qufu 273155,China)

机构地区：[1]济宁学院生命科学与生物工程学院,山东曲阜273155

出　　处：《济宁学院学报》2023年第2期91-96,102,共7页Journal of Jining University

基　　金：济宁学院教学改革研究项目“工程教育专业认证背景下的《食品工艺学概论》课程教学改革”(JX202035)。

摘　　要：在工程教育专业认证的背景下,结合济宁市的食品工业实际,探讨“食品工艺学概论”课程教学改革。主要进行了5个方面的改革与探索:吃透培养方案制定课程大纲、优化教学内容开发活页式教材、依据教学内容改革教学方法、推行全过程学业评价、将思政元素融入课堂教学,并在2019级、2020级和2021级进行了试点教学,效果良好。Under the background of professional certification of engineering education,combining with the practical situation of food industry in Jining City,this paper discusses the teaching reform of the course"Introduction to Food Technology".The reform was mainly carried out in five aspects:getting a good grasp of the training program to formulate the curriculum outline,optimizing the teaching content to develop loose leaf teaching materials,reforming teaching methods according to teaching contents,implementing the academic evaluation of whole process,and integrating ideological and political elements into the teaching.Pilot teaching was carried out among students who entered college in 2019,2020 and 2021 and achieved good results.

关 键 词：工程教育专业认证 食品工艺学概论 济宁学院 教学改革 

分 类 号：G642.0[文化科学—高等教育学]