新工科背景下“食品工程原理”课程的改革与探索  

The Reform and Exploration on the Course of“ Food EngineeringPrincilples” under New Engineering Background

作　　者：刘伯业[1] 孙冰华[1] 陈雨 LIU Boye;SUN Binghua;CHEN Yu(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001)

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《食品工业》2024年第11期139-142,共4页The Food Industry

基　　金：河南省A类专业创建建设专项(HNHautFood-91),项目名称:食品工程原理课程创新改革与实践。

摘　　要：在全球科技日新月异与产业结构不断升级革新的时代背景下,新工科教育理念正深刻影响着我国高等工程教育的变革方向。“食品工程原理”作为食品科学与工程专业的核心课程,其教学质量直接关系到学生的工程素养、设计水平和科学研究能力的培养。基于新工科教育理念的指导,对“食品工程原理”课程传统教学模式中存在的问题进行多元化讨论,并提出将理论与实践相结合的教学模式、实践方式和考核形式的改革思路和具体措施。“食品工程原理”课程的改革与创新旨在通过优化教学模式,增强学生的学习主动性与实践能力,激发创新精神和提高综合素质,以更好地适应未来科技与社会发展的需求,进一步推动高等教育与经济社会发展的深度融合。In the context of the rapid development of global science and technology and the ongoing advancements in industrial innovation,the concept of new engineering education is significantly shaping the reform direction of higher engineering education in China.“Food Engineering Princilples”is a core course for food science and engineering majors,and its teaching quality is directly related to the cultivation of students’engineering literacy,design ability,and research ability.Under the guidance of the new engineering education concept,discuss the various problems existing in the traditional teaching mode of“Food Engineering Princilples”course and proposes reform ideas and specific measures for integrating theory and practice in the teaching mode,practice approaches,and assessment methods.The reform and innovation of“Food Engineering Princilples”course aims to enhance students’learning initiative and practical ability,stimulate the spirit of innovation and improve comprehensive quality by optimising the teaching mode.The aim is to better adapt to the future needs of science,technology and social development,and further promote the deep integration of higher education and economic.

关 键 词：食品工程原理 教学改革 新工科教育理念 

分 类 号：TS201.1-4[轻工技术与工程—食品科学] G642.3[轻工技术与工程—食品科学与工程]