“双一流”背景下提高食品类研究生创新能力的课程教学模式初探——以“高级食品化学”为例  

A Preliminary Study on the Teaching Mode of the Course to Improve the Innovation Ability of Food Postgraduates in the Context of Double First-class:Taking Advanced Food Chemistry as an Example

作　　者：张琳[1] 李文 林亲录[1] 周文化[1] 付湘晋[1] 李婷[1] ZHANG Lin;LI Wen;LIN Qinlu;ZHOU Wenhua;FU Xiangjin;LI Ting(College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha,Hu'nan 410004,China)

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《农产品加工》2024年第17期129-132,共4页Farm Products Processing

基　　金：湖南省学位与研究生教育改革研究项目(2020JGYB140,2022JGYB119);2019年湖南省研究生优质课程项目“高级食品化学”(2019年2月);湖南省普通高等学校教学改革研究项目(HNJG-2020-0307);全国农业专业学位研究生教育指导委员会面上项目(2021-NYYB-32);国家级一流本科专业建设项目(教高厅函[2019]46号)。

摘　　要：“双一流”背景下,提高食品类研究生创新能力的培养,在为食品领域培养创新型人才,为国家的乡村振兴战略方面有着重要的支撑作用。因此,针对食品类研究生课程的重要专业课程“高级食品化学”,开展线上、线下混合式教学,融合先进的“基于案例”教学法(Case-based learning,CBL)、“基于研究”教学法(Research-based learning,RBL)、“基于问题学习”教学法(Problem-based learning,PBL),结合案例教学、产学研合作项目开展教学改革,有效提高了学生的创新能力和解决实际问题的能力,同时也有效提高了学生的就业质量。该教学体系具有在研究生教学领域广泛推广的价值。In the context of“double first-class”,improving the cultivation of innovative ability of postgraduate students in food is an important support for the cultivation of innovative talents in the field of food and for the national strategy of rural revitalization.Therefore,for Advanced Food Chemistry,an important specialized course in the postgraduate food curriculum,a hybrid online and offline teaching was carried out,incorporating advanced Case-based learning(CBL),Research-based learning(RBL)and Problem-based learning(PBL)teaching methods,combined with case teaching and industry-academia-research cooperation projects to carry out teaching reforms,which effectively improved students'innovative ability and ability to solve practical problems,as well as effectively improve their employment quality.The teaching system had the value of being widely replicated in the field of postgraduate teaching.

关 键 词：食品类 研究生 创新能力 课程教学模式 高级食品化学 

分 类 号：G643.2[文化科学—高等教育学]