基于目标导向的“食品工厂设计”课程教学改革探索——以河北农业大学为例  

Exploration on Teaching Reform of Food Factory Design Course Based on Goal Orientation--Taking Hebei Agricultural University as an Example

作　　者：魏冠棉 赵斐然 刘亚琼[1] 赵芳坤 淑英[1] 桑亚新[1] WEI Guan-mian;ZHAO Fei-ran;LIU Ya-qiong;ZHAO Fang-kun;SHU Ying;SANG Ya-xin(Hebei Agricultural University,Baoding 071001,Hebei,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071001

出　　处：《喀什大学学报》2024年第6期100-104,共5页Journal of Kashi University

基　　金：河北省高等教育教学改革研究与实践项目“河北省葡萄酒产业相关专业人才培养研究”(2020GJJG086).

摘　　要：“食品工厂设计”是食品科学与工程专业的核心课程.线下满堂灌教学方式和线上讲授为主的无监督模式,使得学生的课程参与度低且注意力差.课题组在课程导入、过程参与和课程小结三个重要环节中注重学生课堂主人翁的意识培养、作用发挥和价值体现,从而实现“食品工厂设计”的高效课堂.此外,还丰富了课程考核的内容和方式,注重理论与实践的有机结合,注重学生个人与团队的建设,使得学生从被迫接受知识向主动地学习和思考转变.这为今后培养具有食品工程技术及其产业化思维的食品人打下良好的基础.Food factory design is the core course of the major of food science and engineering.The cramming teaching method of offline teaching and the unsupervised mode of online teaching led to students’low engagement and poor concentration.This course group paid attention to the cultivation of students'consciousness of being the master of the class,the play of their role and the embodiment of their value in three important parts of the course,including introduction,process participation and course summary,thus an efficient classroom for food factory design was realized.In addition,the content and methods of course assessment were enriched,which paid attention to the organic combination of theory and practice and the construction of students'individual and team,so that this facilitated the shift from forced learning to active learning and thinking.This lays a good foundation for training food professionals with food engineering technology and industrialization thinking in the future.

关 键 词：“食品工厂设计” 教学改革 课堂主人翁 目标导向 过程参与 课堂小结 课程考核 

分 类 号：G642.0[文化科学—高等教育学] TS208[文化科学—教育学]