基于工程认证背景下的“食品营养与安全学实验”课程教学改革探析  

Teaching Reform of Food Nutrition and Safety Experiment Course Based on the Background of Engineering Education Certification

作　　者：张小燕[1] 杨悦 陈义伦[1] 李大鹏[1] ZHANG Xiaoyan;YANG Yue;CHEN Yilun;LI Dapeng(College of Food Science and Engineering,Shandong Agricultural University,Tai'an,Shandong 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《农产品加工》2023年第16期105-108,共4页Farm Products Processing

基　　金：山东农业大学2021年校级教学改革项目(XM202142)。

摘　　要：“食品营养与安全学实验”是食品科学与工程、食品质量与安全和葡萄与葡萄酒工程等专业本科生必修的一门学科基础课,是一门理论性和实践性很强的专业课。基于工程教育专业认证的要求,分析该课程教学现状及存在的问题,从教学内容的整合与优化、教学方式与方法的革新、形成性评价机制的建立与综合课程考核方式等方面出发,进行全方位的探索与创新。实践表明,改进后的课程提升了任课教师的工程素养,提高了课程的教学质量,培养了学生创新精神和解决实际工程问题的能力,体现了以学生为中心、持续改进的理念。Food nutrition and safety experiment is a compulsory course for undergraduates in food science and engineering,food quality and safety,grape and wine engineering.It is a theoretical and practical professional course.This paper analyzed the current situation and existing problems of this course,optimized the experiment items,innovated teaching methods,and established formative evaluation mechanism and comprehensive course assessment.The results showed the teaching reform improved teachers'professional quality and teaching quality,cultivated the students'innovative ability to solve practical engineering problems,and finally embodied the concept of student-centered and continuous improvement.

关 键 词：工程教育认证 食品营养与安全学实验 持续改进 

分 类 号：G642[文化科学—高等教育学]