“食品加工原理”课程创新与实践  

Innovation and Practice of "Food Processing Principles" Course

作　　者：谢峻彬 方婷[1] 陈继承[1] 邓凯波[1] XIE Junbin;FANG Ting;CHEN Jicheng;DENG Kaibo(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002)

机构地区：[1]福建农林大学食品科学学院,福州350002

出　　处：《食品工业》2023年第10期175-178,共4页The Food Industry

基　　金：福建农林大学教学项目食品加工原理(双语课)(111ZJ21077);福建农林大学食品科学与工程专业创新(111ZJ21035);福建农林大学教学项目食品加工原理(双语课)(111ZJ21024);福建农林大学教学项目食品加工原理(双语课)(111ZJ1976);福建农林大学教学名师培育对象工(111MS2037);福建农林大学教学项目食品加工原理(71290270330)。

摘　　要：“食品加工原理”是食品科学与工程专业的一门核心课程,它涵盖食品加工的基本理论和单元操作,是一门综合性很强的课程,需要学生将理论知识和生产实践进行有效转化和应用。为提高课程的实用性和针对性,在课程创新上引入国外原版英文教材,并结合双语教学模式、线上线下混合式教学模式和多项目组成的考核模式,帮助学生全面且深入地掌握课程知识,提升学生的实际应用能力和创新能力,使学生能够更好适应食品行业的发展变化,为食品行业培养更多专业人才。课程创新实践既提高课堂教学质量,又提高学生专业能力,对新时代食品专业课程改革和人才培养具有借鉴和参考价值。"Food Processing Principles"is a core course in food science and engineering,which covers the basic theory and unit operation of food processing.It is a highly comprehensive course,which requires students to effectively transform and apply theoretical knowledge and production practice.To improve the practicality and pertinence of the course,introduce foreign original English textbooks in course innovation,and combine bilingual teaching mode,online and offline mixed teaching mode,and multi project assessment mode to help students comprehensively and deeply master the course knowledge.The innovation of course aims to enhance students'practical application and innovation abilities,to enable them to better adapt to the development and changes of the food industry,and to cultivate more professional talents for the food industry.The innovative practice of the course not only improves the quality of classroom teaching,but also enhances students'professional abilities,which has reference value for the course reform and talent cultivation of food majors in the new era.

关 键 词：食品加工原理 课程创新 人才培养 创新成效 

分 类 号：G642.3[文化科学—高等教育学] TS205-4[文化科学—教育学]