“食品感官评价”课程教学改革思路探讨  

Study on Teaching Reform Ideas of Food Sensory Evaluation Course

作　　者：高瑞萍 尤琳烽 周文斌 吴丽 GAO Ruiping;YOU Linfeng;ZHOU Wenbin;WU Li(College of Environmental and Resources,Chongqing Technology and Business University,Chongqing 400067,China)

机构地区：[1]重庆工商大学环境与资源学院,重庆400067

出　　处：《农产品加工》2023年第15期107-110,共4页Farm Products Processing

基　　金：教育部首批新农科研究与改革实践项目(教高厅函[2020]20号);教育部第二批新工科研究与实践项目(教高厅函[2020]23号);重庆市教委重大教学改革研究项目(181011);重庆工商大学教育教学改革研究项目(2020240);重庆市食品工艺学线上线下混合式一流课程建设项目(2021年9月)。

摘　　要：根据“食品感官评价”课程的特点,结合重庆工商大学食品科学与工程专业人才培养方案及学生特点,分析了“食品感官评价”课程教学中存在的问题,分别从重视课程教学和定位培养目标、建立以学生为中心的多元化的教学模式、构建多课程、多层次的实践教学体系及建立全方位考核方式4个方面提出相应的改革思路,有效提高“食品感官评价”课程教学效果的目的。According to the characteristics of the Food Sensory Evaluation course,combined with talent training program and student characteristics of the Food Science and Engineering of Chongqing Technology and Business University,the problems existing in the teaching of the Food Sensory Evaluation course in our school were analyzed.The corresponding reform ideas were followed by four aspects:attaching importance to course teaching and positioning training objectives,establishing a student-centered diversified teaching model,building a multi-course and multi-level practical teaching system,and establishing an all-round evaluation method.The purpose of these reform measures was to effectively improve the teaching effect of food sensory evaluation courses.

关 键 词：食品感官评价 教学改革 教学体系 实践体系 

分 类 号：G642[文化科学—高等教育学]