基于保健食品开发应用探索食品科学与工程专业实践教学体系改革研究  

Research on reform of practical teaching system of food science and engineering specialty based on development and application of health food

作　　者：高倩妮 陆宁 张慧敏 张雪 张梦田 徐捷 罗喻芳 GAO Qianni;LU Ning;ZHANG Huimin;ZHANG Xue;ZHANG Mengtian;XU Jie;LOU Yufang(Biology and Food Engineering Department,Bozhou University,Anhui Bozhou 236800,China;Bozhou Key Laboratory of Functional Food with Medicine food homology,Anhui Bozhou 236800,China)

机构地区：[1]亳州学院生物与食品工程系,安徽亳州236800 [2]药食同源功能食品亳州市重点实验室,安徽亳州236800

出　　处：《食品工程》2024年第1期92-94,共3页Food Engineering

基　　金：教学质量与教学改革工程项目(2021XJXM048);安徽高校自然科学研究项目(2022AH052411);科研平台专项研究项目(BYP2021Z05):校本教材《保健食品工艺学》(2023XJXM023)。

摘　　要：保健食品工艺学实验和实训作为食品科学与工程专业一门专业性极强的课程,为培养保健食品开发人才的实现奠定坚实的基础,但本课程的教学存在实践内容呆板、综合性不强、健康理念融入缺乏等问题。结合当地特色优质原料来源,发散学生思维,对食品与科学工程专业从课程体系、教学内容方法、紧密联系企业等方面进行教学实践改革研究。As a highly specialized course in food science and engineering,the experiment and practical training of health food technology lays a solid foundation for cultivating health food development talents.However,the teaching of this course has some problems,such as inflexible practice content,weak comprehensiveness and lack of integration of health concepts.In this paper,based on the local characteristics of high-quality raw materials sources,divergent students'thinking on food,food and science engineering major from the curriculum system,teaching content methods,close contact with enterprises and other aspects of teaching practice reform research.

关 键 词：保健食品工艺学 实践教学 改革 

分 类 号：TS201.4[轻工技术与工程—食品科学]