“食品工程原理课程设计”教学改革与实践初探  

Preliminary Study on Exploration and Practice of the Teaching Reform of “Course Design of Food Engineering Principle”

作　　者：李敏 张艳艳 徐改改 岳晓月 魏肖鹏 张华 LI Min;ZHANG Yanyan;XU Gaigai;YUE Xiaoyue;WEI Xiaopeng;ZHANG Hua(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450000)

机构地区：[1]郑州轻工业大学食品与生物工程学院,郑州450000

出　　处：《食品工业》2024年第5期179-182,共4页The Food Industry

基　　金：河南省高等教育教学改革研究与实践项目(2021SJGLX193)。

摘　　要：“食品工程原理课程设计”是食品类专业开设的一门必修实践课,对于培养应用型、实践型人才具有重要意义。以实现“新工科”人才培养为目标,结合“食品工程原理课程设计”课程教学过程的若干问题,对该课程的教学方法进行探索和改革。通过建立以学生为中心的选题模式、过程性-多元化考核体系,并结合虚拟仿真技术、小组互评等多元化措施提升该课程的教学质量,提高学生的工程实践能力。教学改革实践后,课程设计图纸质量有了明显提高,问卷调查结果显示学生对课程改革措施的满意度较高,结果表明教学改革措施取得一定成效。The “Course Design of Food Engineering Principles” is a compulsory practical course offered for students majoring in food, which is of great significance for cultivating applied and practical talents. With the goal of cultivating talents in the “emerging engineering” field, the reform and exploration of “Course Design of Food Engineering Principles” are carried out according to some problems existing in the teaching process of this course. Several strategies, including the learnercentered topic selection model, the diversified evaluation system, virtual simulation technology and inter-group assessment,are established to enhance the teaching quality of this course and improve the engineering practical ability of students. After the practice of teaching reform, the quality of drawings has significantly improved, and the results of the questionnaire survey show that students are highly satisfied with the curriculum reform measures, indicating that the teaching reform has achieved some achievement.

关 键 词：新工科 食品工程原理课程设计 教学改革 工程实践能力 

分 类 号：TS201.1-4[轻工技术与工程—食品科学] G642.0[轻工技术与工程—食品科学与工程]