新工科视域下“食品工厂设计”教学设计与实践  

Instructional Design and Practice of Food Factory Design from the Perspective of Emerging Engineering Education

作　　者：鲍志杰 吴汶飞 温成荣[1] 李德阳[1] 钱方[1] BAO Zhijie;WU Wenfei;WEN Chengrong;LI Deyang;QIAN Fang(College of Food Science,Dalian Polytechnic University,Dalian,Liaoning 116034,China)

机构地区：[1]大连工业大学食品学院,辽宁大连116034

出　　处：《农产品加工》2024年第5期107-109,112,共4页Farm Products Processing

基　　金：2022年度中国轻工联合会教育分会教改项目(QGJY2022018);2021年度大连工业大学本科教育教学综合改革项目“新工科视域下‘食品工厂设计’教学设计与探索”(JGLX2021004);课程思政融入“食品工厂设计”教学的改革探索与实践(JGLX2021246)

摘　　要：“食品工厂设计”是食品专业人才培养的重要课程之一,新工科建设对其课程教学提出了新要求。从“食品工厂设计”教学目前存在的问题、改革意义、改革措施及持续改进等方面出发,秉承“学生为主体,教师为主导”教学理念,构建“互联网+”混合式教学模式,创建“五位一体”网络教学平台,设计合理课程评价体系,持续改进等方式。用新思想、新技术、新知识解决新工科视域下“食品工厂设计”课程新问题,有效提升食品工程师人才培养质量。Food Factory Design is one of the important courses for food personnel training,Emerging Engineering Education puts forward new requirements on the teaching.This article from the present problems of the Food Factory Design teaching,the meaning of reform,the reform measures and continuous improvement,adhering to the“student as the main body,teachers as the leading”teaching concept,to build the“Internet+”hybrid teaching mode,to create a“five-in-one”network teaching platform,design a reasonable course evaluation system,continuous improvement.Using new ideas,new technologies and new knowledge to solve the new problems during Food Factory Design from the perspective of new engineering,effectively improve the quality of food engineers talent training.

关 键 词：新工科 食品工厂设计 教学改革 评价体系 持续改进 

分 类 号：G642[文化科学—高等教育学]