基于新工科理念的“食品生物化学”课程改革初探  

Preliminary Study on Curriculum Reform of Food Biochemistry Based on Concept of New Engineering

作　　者：牛力源 吴楠 李敏 王笑雨 介明沙 栗俊广 NIU Liyuan;WU Nan;LI Min;WANG Xiaoyu;JIE Mingsha;LI Junguang(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou,He'nan 450001 China;Academy of Chinese Medical Sciences,He'nan University of Chinese Medicine,Zhengzhou,He'nan 450046,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001 [2]河南中医药大学中医药科学院,河南郑州450046

出　　处：《农产品加工》2024年第16期124-126,共3页Farm Products Processing

基　　金：2020年度河南省新工科研究与实践项目(2020JGLX054);郑州轻工业大学第十三批教学改革研究与实践项目(2021年1月)

摘　　要：为满足新工科建设要求,根据“食品生物化学”课程特点,构建符合新工科理念的“知识、能力和素养”一体化课程目标。基于趣味课堂设计,促进知识内化;基于多样化自主学习形式,巩固学习效果;基于多方位实践教学,提高实践能力和创新素养。从知识传授、能力提升和素养培育3个方面对“食品生物化学”课程教学进行改革初探,以期培养出适应新工科建设的引领食品行业发展的高质量复合型创新人才。In order to meet the requirements of the new engineering construction,according to the characteristics of Food Biochemistry curriculum,the integrated curriculum goal of"knowledge,ability and accomplishment"in line with the new engineering concept was constructed.Through the design of interesting classroom,knowledge internalization could be promoted.According to the diversified forms of independent learning,the learning effect could be consolidated.Moreover,through multi-directional practice teaching,both practical ability and innovative literacy could be improved.The teaching reform of Food Biochemistry was preliminarily studied from the three aspects of knowledge imparts,ability improvement and quality cultivation,in order to cultivate high-quality innovative talents who could adapt to the construction of new engineering and lead the development of the food industry.

关 键 词：新工科 食品生物化学 课程改革 创新素养 

分 类 号：G640[文化科学—高等教育学]