新工科背景下“食品工程与设备综合设计”课程的改革与探索  

Reform and Exploration of the Practical Course of “Comprehensive Design of Food Engineering and Equipment” under the Background of New Engineering

作　　者：朱士臣 柯志刚 陈慧[1] 张建友[1] 周绪霞[1] 刘书来[1] ZHU Shichen;KE Zhigang;CHEN Hui;ZHANG Jianyou;ZHOU Xuxia;LIU Shulai(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014)

机构地区：[1]浙江工业大学食品科学与工程学院,杭州310014

出　　处：《食品工业》2024年第5期253-256,共4页The Food Industry

基　　金：浙江工业大学2022年教学改革项目(224776);浙江工业大学一流本科课程培育项目(PX-99214161,PX-99214318);浙江省2022年度省级线上线下混合式一流课程《食品化学》——浙教办函[2022]352号。

摘　　要：新工科建设是我国工程教育的改革方向。从新工科和工程教育认证理念出发,以浙江工业大学食品科学与工程学院“食品工程与设备综合设计”课程为改革对象,阐述课程存在主要问题,提出课程教育改革体系实施方案及课程改革的关键点(教学内容、教学模式、教学课程联动、考核方式改进等),并通过多课程跨学科的协同联动发展、引入虚拟仿真教学模式、强化过程性考核,将专业知识与实践教育融为一体,全面提升食品专业学生的工程实践能力,并为新工科背景下其他食品专业设计实践类课程的开展与建设提供借鉴。New engineering construction is the reform direction of engineering education in China. Based on the concept of new engineering and engineering education certification, the main problems existing in course “Comprehensive Design of Food Engineering and Equipment” in the college of Food Science and Engineering, ZJUT, are expounded. The corresponding reforms in terms of teaching content, teaching mode, teaching course linkage, assessment method improvement, etc. are proposed. Introduce the virtual simulation teaching mode, the coordinated development of multi-courses and interdisciplinary,integrate professional knowledge with practical education, and be contributed to development of the students with engineering practice ability and innovation ability. It provides references for the development and construction of other design courses.

关 键 词：新工科 工程教育 食品工程与设备综合设计 教学改革与探索 设计实践 

分 类 号：TS20-4[轻工技术与工程—食品科学] G642.3[轻工技术与工程—食品科学与工程]