新工科背景下“食品感官科学”课程研究生教学改革的思考  

Reflections on the Teaching Reform of Food Sensory Science Course in the Context of New Engineering

作　　者：朱扬 陈勇 王鑫淼 张卫斌[1] 陈建设[1] ZHU Yang;CHEN Yong;WANG Xinmiao;ZHANG Weibin;CHEN Jianshe

机构地区：[1]浙江工商大学食品与生物工程学院食品口腔加工实验室,浙江杭州310018

出　　处：《科教文汇》2024年第13期87-90,共4页Journal of Science and Education

基　　金：浙江工商大学研究生教育改革项目资助“新工科背景下‘食品感官科学’课程教学改革的思考”(YJG2021217);浙江工商大学省属高校基本科研业务费项目“食物颗粒形态与基底表面结构对润滑感的影响机制研究”(QRK22007);浙江省自然科学基金探索项目“乳蛋白/乳脂肪与唾液相互作用对乳制饮品‘口腔’摩擦特性的影响机制”(LQ21C200005)。

摘　　要：食品感官分析人才培养对于食品质量监督、新型产品研发具有重要意义,是高校食品类专业教育工作的重要任务之一。在新工科建设与发展的浪潮下,该文以培养研究生实践与创新能力为导向,分别从教学模块、教学方法及课程考核方案三个方面提出“食品感官科学”研究生课程建设的探索思路,以期为培养既有较强实践能力和创新能力又有较高职业素养的食品专业人才提供强有力的支持。The training of talents in sensory analysis of food is of great importance for supervision of food quality and development of new products.Therefore,it is one of the important tasks in the education of food-related ma-jors in higher education institutions.In the context of the construction and development of new engineering disci-plines,this paper puts forward an exploration of the Food Sensory Science graduate course construction from the perspective of cultivating graduate students’practical and innovative capabilities.This is approached through teaching modules,teaching methods,and course assessment plans,with the aim of providing strong support for the cultivation of food professionals with strong practical ability and innovation ability,as well as high professional quality.

关 键 词：新工科 食品感官科学 研究生教学 教学改革 

分 类 号：G643[文化科学—高等教育学]