大食物观背景下“食品工艺学”课程教学改革探索  

Exploration on Teaching Reform of"Food Technology"under the Background of Greater Food View

作　　者：贾瑞博 周春霞[1] Jia Ruibo;Zhou Chunxia(College of Food Science and Technology Guangdong Ocean University,GuangdongZhanjiang 524088)

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088

出　　处：《科技风》2024年第35期133-135,共3页

摘　　要：在新工科建设背景和大食物观理念的指导下,基于我校食品类专业人才培养的实际,本文从优化教学大纲、精细课程设计、更新教学内容与过程、深化产教结合等方面,构建符合多元化食物加工的“食品工艺学”课程教学内容和过程,优化课程评价体系;与地方产业密切结合,将新理念、新思路贯穿于食品加工贮藏和加工工艺的全过程,以期满足新工科建设和大食物观背景下食品类专业学生的知识储备及能力和素养培养目标,提高人才培养质量。Under the guidance of the new engineering construction background and the GREATER FOOD VIEW,and based on the actual training of food professionals in our school,this paper constructs the teaching content and process of Food Technology in line with diversified food processing and optimizes the course evaluation system from the aspects of optimizing the teaching syllabus,fine course design,updating the teaching content and process,deepening the combination of production and education,etc.Closely combined with local industries,new ideas and new ideas run through the whole process of food processing and storage and processing technology.It is expected to meet the knowledge reserve,ability and quality training objectives of students majoring in food under the background of new engineering construction and big food concept,and improve the quality of talent training.

关 键 词：大食物观 食品工艺学 课程改革 

分 类 号：G64[文化科学—高等教育学]