新工科背景下“风味化学”情境沉浸式课程改革实践与思考  

Practice and Reflection on the Situational Immersion Curriculum Reform of Flavor Chemistry under the Background of New Engineering and Technical Disciplines

作　　者：寇兴然 田怀香 KOU Xingran;TIAN Huaixiang(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China)

机构地区：[1]上海应用技术大学香料香精化妆品学部,上海201418

出　　处：《香料香精化妆品》2024年第2期202-205,共4页Flavour Fragrance Cosmetics

基　　金：上海高等学校一流本科课程建设。

摘　　要：“新工科建设”是国家主动应对新一轮科技革命与产业变革,培育多样化、创新型卓越工程科技人才的重要举措。“风味化学”作为食品科学与工程专业的核心专业课程,其课程改革成效,直接影响未来食品科技人才质量,关系我国食品科技与行业的全球竞争力。作者所在教学团队积极适应“新工科建设”要求,探索出“情境沉浸—内容讲解—互动启发—前沿拓展—实践提升5大环节紧密衔接”的“风味化学”情境沉浸式课程模式。本文将“风味化学”情境沉浸式课程模式在实践过程中体现出的特色特点、意义与成效、不足之处,以及今后的工作重点进行了探讨与梳理,以期为“新工科建设”提供实践案例。The Construction of New Engineering and Technical Disciplines is an important measure for the state to take the initiative to cope with the new round of scientific and technological revolution and industrial change,and to cultivate diversified and innovative excellent engineering talents.As one core course of food science and engineering,Flavor Chemistry has a direct impact on the quality of future food science and technology talents and the global competitiveness of China’s food science and technology and industry.The teaching team of the authors actively adapts to the requirements of New Engineering and Technical Disciplines Construction and explores the Flavor Chemistry situational immersion course model,which is closely linked with five links:“situational immersion-content explanation-interactive inspiration-frontier expansion-practice improvement”.In this paper,the characteristics,significance,effectiveness,and shortcomings of the situational immersion course mode of Flavor Chemistry reflected in the practice process,as well as the focus of the future work were discussed and analyzed,to provide practical cases for the Construction of New Engineering and Technical Disciplines.

关 键 词：风味化学 课程改革 新工科建设 

分 类 号：G642.3[文化科学—高等教育学] TS201.2-4[文化科学—教育学]