新工科背景下食品类仪器分析课程教学改革与实践  

Teaching Reform and Practice of Instrumental Analysis Course for Food Science Majors under the Background of New Engineering Education

作　　者：张芳 李晓雷 许冰洁 郭楠楠[1] 张楠楠 ZHANG Fang;LI Xiaolei;XU Bingjie;GUO Nannan;ZHANG Nannan(College of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450064

出　　处：《现代食品》2024年第16期82-85,共4页Modern Food

基　　金：郑州科技学院2024年教改项目(2024JGQN10);河南省民办教育协会2024年度调研课题(HNMX L20242307);郑州科技学院教学质量工程项目(郑科院教[2023]15号);郑州科技学院校级虚拟教研室“食品分析与检验课程群虚拟教研室”。

摘　　要：以新工科教育理念为引领,针对仪器分析课程教学中存在的问题,紧密结合食品专业学生的实际需求与特点,全面开展教学改革。改革内容涵盖教学内容的优化、教学方法的创新、实践教学的强化以及教学评价体系的完善等多个方面,以期培养出既具备扎实理论基础,又熟练掌握实践技能,同时拥有良好创新能力的食品质量与安全专业人才。这不仅有助于学生更好地适应未来食品行业的发展需求,也为他们个人全面发展和职业生涯的长远规划奠定了坚实的基础。Guided by the new engineering education concept,a comprehensive teaching reform has been carried out in response to the problems existing in the teaching of instrumental analysis courses and closely combined with the actual needs and characteristics of food major students.The reform encompasses multiple aspects including the optimization of teaching content,innovation of teaching methods,strengthening of practical teaching,and improvement of the teaching evaluation system,aiming to cultivate food quality and safety professionals who possess not only a solid theoretical foundation but also proficient practical skills,along with excellent innovative abilities.This not only helps students better adapt to the future development needs of the food industry but also lays a solid foundation for their comprehensive personal development and long-term career planningt.

关 键 词：新工科 食品专业 仪器分析 教学改革 

分 类 号：G622.0[文化科学—教育学]