基于产教融合的食品感官评价及实验课程项目化教学创新实践  

Project-based Teaching Innovative Practice of Food Sensory Evaluation and Experiment Course Based on the Integration of Industry and Education

作　　者：高林 刘洋 钱旭 潘秀娟 黄维民 朱继梅 季万兰 陈梦玲[1] GAO Lin;LIU Yang;QIAN Xu;PAN Xiujuan;HUANG Weimin;ZHU Jimei;JI Wanlan;CHEN Mengling(School of Biological and Food Engineering,Changshu Institute of Technology,Changshu 215500,China;Mondelez Foods(Suzhou)Co.,Ltd.,Suzhou 215100,China;Suzhou Centre Testing International Group Co.,Ltd.,Suzhou 215131,China;Shanghai Ruifen Intelligent Technology Co.,Ltd.,Shanghai 200233,China;Jiangsu Liangfeng Food Group Co.,Ltd.,Zhangjiagang 215600,China)

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500 [2]亿滋食品(苏州)有限公司,江苏苏州215100 [3]苏州市华测检测技术有限公司,江苏苏州215131 [4]上海瑞玢智能科技有限公司,上海200233 [5]江苏梁丰食品集团有限公司,江苏张家港215600

出　　处：《现代食品》2024年第17期48-51,共4页Modern Food

基　　金：江苏省产教融合一流课程建设项目《食品感官科学及实验》(苏教办高函〔2022〕29号);常熟理工学院高等教育教改研究立项课题“基于产教融合的《食品感官评价》课程知识图谱构建与应用研究”(CSLGJG20230);常熟理工学院一流本科课程建设项目知识图谱融合课程《食品感官评价及实验》(常理工教通〔2023〕198号)。

摘　　要：为培养能更好满足食品产业发展和岗位需求的高素质应用型人才,常熟理工学院食品感官评价及实验课程教学团队以解决真实问题为目标,产教融合为路径,通过重构实验项目内容,建设知识图谱平台、实施“目标分层、任务递进”的项目化教学策略,显著提升了学生的实践能力、解决真实问题能力,也为其服务于未来食品健康产业奠定了基础。In order to cultivate high-quality applied talents who can better meet the development of the food industry and the needs of enterprise positions,the teaching team of food sensory evaluation and experiment courses of Changshu Institute of Technology takes solving authentic problems as the goal and the industry-education integration as the path.By reconstructing the content of experimental projects,building a knowledge graph platform,and implementing a project-based teaching strategy of“layered objectives and progressive tasks”,the practical ability and problem-solving skills of students have been significantly improved,laying a foundation for their future service in the food and health industry.

关 键 词：食品感官评价及实验 产教融合 知识图谱 应用型人才 

分 类 号：G642[文化科学—高等教育学]