基于信息技术与产学研融合的“食品化学”教学改革与实践  

Teaching Reform and Practice of Food Chemistry Based on the Integration of Information Technology and Industry-University-Research

作　　者：杨玥熹[1] 黄建颖[1] 陈杰[1] 房升[1] 施永清[1] YANG Yuexi;HUANG Jianying;CHEN Jie;FANG Sheng;SHI Yongqing(School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou,Zhejiang 310018,China)

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310018

出　　处：《农产品加工》2023年第8期118-120,共3页Farm Products Processing

基　　金：2019年(下)浙江省“十三五”优势专业(食品科学与工程)教学平台自主设立教学项目(1110XJ0518001-10);2020年浙江省一流专业(食品科学与工程)自主设立教学项目(1110XJ0520141-06)。

摘　　要：“食品化学”是高校食品专业的主干课程之一,是一门理论性和应用性并重的课程。在信息化时代、产业需求和创新需要对高校食品专业人才培养提出了更高的要求。在“食品化学”学情及教材分析基础上,阐述了基于信息技术与产学研融合的教学理念及策略,介绍了基于产学研的“食品化学”信息化教学资源库的构建。Food Chemistry is one of the main courses of food majors in colleges and universities.It is a course with equal emphasis on theory and application.In the information age,the needs of industry and innovation put forward higher requirements for the training of food professionals in colleges and universities.Based on the analysis of the learning situation and teaching materials of Food Chemistry,this paper expounded the teaching concept and strategy based on the integration of information technology and Industry-University-Research,as well as the construction of information teaching resource database of Food Chemistry based on Industry-University-Research.

关 键 词：食品化学 信息技术 产学研融合 教学改革 

分 类 号：G642[文化科学—高等教育学]