基于CDIO理念“食品感官评价”交叉体验教学研究  

Research on Cross-experiential Teaching of Food Sensory Evaluation Based on CDIO Concept

作　　者：李发兰 王娟[1] 刘战丽[1] 张妍妍 LI Fa-lan;WANG Juan;LIU Zhan-li;ZHANG Yan-yan(College of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo,Shandong 255000,China)

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255000

出　　处：《教育教学论坛》2024年第36期135-138,共4页Education And Teaching Forum

摘　　要：“食品感官评价”课程主要利用人体感官感知如色、香、味、质等感官属性对食品样品进行鉴定,具有理论性、实用性和技能性的特点。“食品感官评价”作为大多数高校食品与商检专业的一门基础专业课程,在食品生产、加工、储存和销售过程中控制原材料或最终产品的质量控制、新产品开发研究、风味营销、质量安全监督检查等评价方面具有重要的应用价值,是支撑现代食品科学技术和产业发展技术的重要课程。基于CDIO理念的教学模式可以有效地培养综合素质的食品感官分析相关人才。The food sensory evaluation course mainly uses human sensory perception such as color,aroma,taste,quality and other sensory attributes to identify food samples,which has the characteristics of theoretical,practicality and skill.As a basic professional courses,in the process of food production,processing,storage and control of raw materials or the final product quality control,new product development,flavor marketing,quality and safety supervision and inspection evaluation,“food Sensory evaluation”has important application value,and it is the support of modern food science and technology and industry development technology.The teaching mode based on CDIO concept can effectively cultivate the relevant talents with food sensory analysis skills.

关 键 词：CDIO理念 食品感官评价 交叉学科 体验式教学 教学研究 

分 类 号：G642.0[文化科学—高等教育学]