“四位一体”的《食品工程原理》课程体系建设与研究  

Construction and Research of“Four in One”Food Engineering Principles Curriculum System

作　　者：范文广[1] 田亚琴 田辉 曹莹莹[1] 任海伟[1] 王雅[1] FAN Wenguang;TIAN Yaqin;TIAN Hui;CAO Yingying;REN Haiwei;WANG Ya(School of Life Science and Engineering,Lanzhou University of Technology,Lanzhou Gansu 730050,China)

机构地区：[1]兰州理工大学生命科学与工程学院,甘肃兰州730050

出　　处：《食品与发酵科技》2023年第3期130-134,共5页Food and Fermentation Science & Technology

基　　金：2020教育部产学合作育人项目(202002013048);甘肃省教育科学“十三五”规划课题(GJ2019B-61);兰州理工大学高等教育研究项目(GB2020B-2)。

摘　　要：《食品工程原理》课程是食品专业的核心课。在新工科背景下,以工程教育理念为导向,依据食品工程原理特点,基于课程组建设、课程内容改革、教学设计、多维度考核体系建设“四位一体”的《食品工程原理》课程体系,调动学生学习热情,让学生通过学、练、改和体验闭环学习,培养学生的应用能力和家国情怀。Food Engineering Principles is the core course of food science and engineering.Under the background of new engineering course and using engineering education concept as the guidance,according to the principle of food engineering characteristics,we constructed“four in one”food engineering principles curriculum system which was based on curriculum group construction,curriculum content reform,teaching design and multidimensional appraisal system construction principle,it could mobilize students’learning enthusiasm,let the student through the study,practice,change and experience the closed-loop learning,cultivate the students’application ability and home country feelings.

关 键 词：四位一体 食品工程原理 课程体系建设 

分 类 号：G642[文化科学—高等教育学]