“食用菌加工工艺学”课程思政融合教育的实践与探索  

Practice and Exploration on Ideological and Practical Education of"Edible Fungi Processing Technology"

作　　者：徐丽婧 冯翠萍[1] 孟俊龙[1] 常明昌[1] 程艳芬 耿雪冉 XU Lijing;FENG Cuiping;MENG Junlong;CHANG Mingchang;CHENG Yanfen;GENG Xueran(Shanxi Agricultural University,Taigu 030801)

机构地区：[1]山西农业大学,太谷030801

出　　处：《食品工业》2023年第9期188-190,共3页The Food Industry

基　　金：山西省高等学校教学改革创新项目(J20220232);山西农业大学双语教学课程建设项目。

摘　　要：专业课程是课程思政建设的“主战场”。作为食用菌科学与工程专业的核心课程,“食用菌加工工艺学”也是实施专业课程思政教学的重要载体。课题组通过培养优质的课程思政教学团队,深度挖掘“食用菌加工工艺学”课程的思政元素,同时结合多种授课形式、工作式教学实践、科研训练及过程性考核评价模式,潜移默化地将思政元素融入教学,从而使食用菌专业知识体系和思政教育有机统一,实现培养具有科学创新能力和解决实际问题的复合型人才目标。Professional courses are the"main battlefield"of curriculum ideological and political construction.As the core course of edible fungi science and engineering,"Edible Fungus Processing Technology"is also an important carrier of ideological and political teaching of professional courses.Professional ideological and political teachers trained by our department fully explore the ideological and political elements and meanwhile,combined with a variety of teaching methods,working mode teaching practice,scientific research training,and process assessment model to incorporate ideological and political elements into the course by osmosis,resulting in the combination of professional knowledge education and ideological and political education.It achieves the goal of cultivating interdisciplinary talents with scientific innovation ability and solving practical problems.

关 键 词：食用菌加工工艺学 课程思政 实践与探索 

分 类 号：TS219-4[轻工技术与工程—粮食、油脂及植物蛋白工程] G641[轻工技术与工程—食品科学与工程]