食品工程专业学位硕士研究生案例教学模式探讨——以“食品感官评价”课程为例  

Exploration of Case Teaching Model for Master's Degree Students in Food Engineering:Taking Food Sensory Evaluation Course as an Example

作　　者：孟德梅[1] 贾子怡 李书红[1] MENG Demei;JIA Ziyi;LI Shuhong(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《农产品加工》2024年第10期121-124,共4页Farm Products Processing

基　　金：天津市教育改革研究计划项目(A231005703);天津科技大学2023年度研究生教育改革创新类项目立项课程建设重点项目(2022KC05)。

摘　　要：以“食品感官评价”课程为例,探讨了食品工程专业学位硕士研究生案例教学模式的必要性和实践方法。首先介绍目前课程教学现状和引进新授课方式的必要性,其次介绍国家对于本专业人才培养的政策要求和目标特点,然后结合“食品感官评价”课程的内容和目标,分析课堂案例教学的必要性和意义。最后,以差别试验为例,展示其在教学中的应用,并讨论案例教学模式的未来改进方向。Taking the Food Sensory Evaluation Course as an example,this paper discussed the necessity and practical methods of case teaching mode for master's degree students in food engineering.Firstly,the current teaching status of the course and the necessity of introducing new teaching methods were introduced,and then the national policy requirements and objectives for the training of professional talents were introduced,and then the necessity and significance of classroom case teaching were analyzed in combination with the content and objectives of the food sensory evaluation course.Then,the application of the differential experiment in teaching was demonstrated,and finally the future improvement direction of the case teaching model was discussed.

关 键 词：食品工程 专业学位 硕士研究生 案例教学 食品感官评价 

分 类 号：G642.0[文化科学—高等教育学]