“四新”建设视域下“食品感官评定”课程改革的探索  

Exploration of the Curriculum Reform of“Food Sensory Evaluation”from the Perspective of“Four New”Construction

作　　者：崔明宇 王顺 郝子娜 李宗泽 王艳枝 CUI Mingyu;WANG Shun;HAO Zina;LI Zongze;WANG Yanzhi(College of Basic Medical Sciences,Jinzhou Medical University,Jinzhou 121001;College of Food and Health,Jinzhou Medical University,Jinzhou 121001)

机构地区：[1]锦州医科大学基础医学院,锦州121001 [2]锦州医科大学食品与健康学院,锦州121001

出　　处：《食品工业》2024年第8期239-242,共4页The Food Industry

基　　金：辽宁省普通高等教育本科教学改革研究优质教学资源建设与共享项目(SJJGGX20210621)。

摘　　要：在新工科浪潮下,对食品专业的人才培养模式的改革势在必行。构建新的课程教学设计,构建新的实验教学内容,构建新的评价体系可以更好地提升高素质复合型新工科人才的培养质量,从而更好地服务于社会、服务于地方。对锦州医科大学“食品感官评价”课程进行的教学改革研究,是结合国家发展新工科的战略视域进行的,旨在探索多种教学改革模式间的融合以及完善课程评价体系,并对实验教学进行了尝试性的改革,进一步提升学生的专业素养,推动现代化食品行业的发展。Under the wave of new engineering,it is imperative to reform the talent training mode for the food industry.Constructing a new curriculum teaching design,constructing new experimental teaching content,and constructing a new evaluation system can better enhance the training quality of high-quality composite new engineering talents,thereby better serving society and the local community.The research on teaching reform of the“Food Sensory Evaluation”course at Jinzhou Medical University is carried out in conjunction with the strategic perspective of developing new engineering disciplines in the country.The aim is to explore the integration of various teaching reform models and to improve the course evaluation system.Experimental teaching has also been innovated to further enhance students’professional literacy and to promote the development of modern food industry.

关 键 词：“四新”视域 食品感官评定 课程思政 混合式教学 

分 类 号：G642.3[文化科学—高等教育学] TS207.3-4[文化科学—教育学]