“新农科”背景下《茶叶审评与检验》教学改革与实践  

Teaching Reform and Practice of Tea Sensory Evaluation and Inspection Course under the Background of"New Agricultural Science"

作　　者：李适[1,2] 林勇[1,2] 李银花[1,2] 周跃斌[1,2] 黄建安[1,2] LI Shi;LIN Yong;LI Yinhua;ZHOU Yuebin;HUANG Jianan(Department of Tea Science,College of Horticulture,Hunan Agricultural University,Changsha 410000,China;Key Laboratory of Tea Science,Ministry of Education,Hunan Agricultural University,Changsha 410000,China)

机构地区：[1]湖南农业大学园艺学院茶学系,湖南长沙410000 [2]湖南农业大学茶学教育部重点实验室,湖南长沙410000

出　　处：《中国茶叶》2024年第11期75-79,共5页China Tea

基　　金：湖南省教育厅教改一般项目(HNJG-2021-0484)。

摘　　要：《茶叶审评与检验》作为涉茶院校专业核心课程,一直以来在茶学本科教学中占据重要地位。文章结合《茶叶审评与检验》课程教学工作实践,对课程教学内容、教学方法、考核方式等方面做出的创新和改革进行梳理,旨在为“新农科”背景下如何培养满足茶叶产业发展需求的高质量茶学专业人才提供参考。Tea Sensory Evaluation and Inspection is a core course in tea undergraduate teaching of tea-related colleges and universities professional,and occupies an important position.This paper was based on this course teaching practice.Describes the innovation and reform of the teaching content,teaching methods,assessment methods and other aspects of the course,it aims to provide a reference on how to cultivate high-quality professionals to meet the needs of the development of“new agricultural science”and the development of the tea industry.

关 键 词：茶叶审评与检验 教学改革 线上线下教学 

分 类 号：S571.1[农业科学—茶叶生产加工] G642.0[农业科学—作物学]