教研融合的食品科学与工程专业实验教学探索  

Exploration of Experimental Teaching in Food Science and Engineering through the Integration of Teaching and Research

作　　者：张恬恬 郭文磊 常耀光[1] 王玉明[1] 李振兴[1] 张芳 ZHANG Tiantian;GUO Wenlei;CHANG Yaoguang;WANG Yuming;LI Zhenxing;ZHANG Fang(College of Food Science and Engineering,Ocean University of China,Qingdao 266404,Shandong,China)

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266404

出　　处：《实验室研究与探索》2024年第7期130-134,共5页Research and Exploration In Laboratory

基　　金：国家重点研发计划项目(2018YFD0901100);中国海洋大学本科教育教学研究项目(2019JY056,2021JY061)。

摘　　要：以鱿鱼肝脏资源高值化利用为例,开展食品科学与工程专业创新性实验。实验涵盖了鱿鱼原料认知、鱿鱼肝脏中脂质制备、脂质及脂肪酸组成分析、脂质体制备、实施及结果分析,将原料学、食品工艺学、食品检测与分析、食品营养学等多门专业课的实践环节有机结合。实验内容涉及面广、涵盖知识点多,并构建了过程性考核和形成性评价的考评模式,有助于培养学生知识综合应用能力及创新能力。Taking the high-value utilization of squid liver resources as an example,innovative experiments are conducted in the field of food science and engineering,and the application of comprehensive experimental design based on interdisciplinary knowledge integration is elaborated.This experiment covers the cognition of squid raw materials,preparation of lipids in the liver as processing by-products,analysis of lipid and fatty acid composition,liposome preparation,implementation and result analysis,which combines the practical aspects of multiple professional courses such as raw material science,food technology,food testing and analysis,and food nutrition.The experimental content covers a wide range of knowledge points,and an evaluation model of process assessment and formative assessment is also constructed,which helps to cultivate students’comprehensive knowledge application ability and innovation ability.

关 键 词：鱿鱼 脂质 加工副产物 高值化利用 综合创新 

分 类 号：G642.0[文化科学—高等教育学]