新工科背景下“食品安全学”课程教学创新与实践  

Teaching Innovation and Practice of“Food Safety”Course under the Background of Emerging Engineering Education

作　　者：吴艳萍[1] 高鸿[1] WU Yanping;GAO Hong(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065)

机构地区：[1]四川大学轻工科学与工程学院,成都610065

出　　处：《食品工业》2024年第9期154-157,共4页The Food Industry

摘　　要：在新工科背景下,“食品安全学”作为食品科学与工程专业的核心课程,旨在培养创新复合型食品专业拔尖人才,支撑食品产业高质量发展。针对传统课堂存在的教学痛点问题,通过重构知识内容、构筑能力养成教学闭环、深化课程思政、完善考评机制等创新探索,构建“三融三联三促”创新教学模式,通过多学科交叉知识、数字化资源、社会热点新闻“三融入”,基于科教融合、产教协同、姐妹课程“三联动”,以及标准对比、时事案例、第二课堂“三共促”,实现知识传授、能力培养和价值塑造的有机结合,以期为高校同类专业课教学改革提供借鉴。Under the background of new engineering,“Food Safety”,as the core course of food science and engineering,aims to cultivate innovative and versatile top-notch food professionals,supporting the high-quality development of the food industry.In response to the teaching pain points existing in traditional classrooms,an innovative teaching model of“three integrations,three linkages,and three promotions”content has been constructed by restructuring knowledge,constructing a closed-loop teaching system for cultivating abilities,deepening ideological and political education in courses,and improving the evaluation system.Through the“three integration”of interdisciplinary knowledge,digital resources and social hot news,the“three linkages”of science and education,industry and education,sisters courses,and the“three copromotion”of standard comparison,current affairs cases,and the second classroom,this teaching model has achieved an organic combination of knowledge imparting,ability cultivation,and value shaping,which can provide reference for the teaching reform of similar professional courses in universities.

关 键 词：新工科 食品安全学 教学创新 

分 类 号：TS201.6-4[轻工技术与工程—食品科学] G642[轻工技术与工程—食品科学与工程]