“食品保藏学”课程教学改革的探索与实践  

Exploration and Practice of Teaching Reform of“Food Preservation”Course

作　　者：庞凌云[1] 任红涛[1] 郭水欢 陈琳琳 黄忠民[1] PANG Lingyun;REN Hongtao;GUO Shuihuan;CHEN Linlin;HUANG Zhongmin(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002)

机构地区：[1]河南农业大学食品科学技术学院,郑州450002

出　　处：《食品工业》2024年第11期217-220,共4页The Food Industry

基　　金：河南农业大学2023年本科教学工程课程建设项目(2023KC22);河南省教育科学“十三五”规划2020年度一般课题(2020YB0044)。

摘　　要：“食品保藏学”课程统筹规划,强化课程建设顶层设计,基于OBE理念和工程教育认证标准更新教学理念,坚持价值塑造与能力提升相融通,科学研究与本科教学相融通,融入课程思政,重构教学内容,创新教学模式,改革考核模式,建立了多元考核模式。改革后,课程教学质量得到提升,课程目标的达成度不断提高。The top-level design of“Food Preservation”course construction are strengthened,teaching concepts are updated based on the OBE concept and engineering education certification standards.The integration of value shaping and ability enhancement is upheld,scientific research is integrated with undergraduate teaching,ideological and political education is integrated into the course.Teaching content is reconstructed,teaching modes are innovated,assessment modes are reformed,and diversified assessment modes are established.After the reform,the quality of curriculum teaching has been improved,and the degree of achievement of curriculum objectives has been continuously improved.

关 键 词：食品保藏学 食品科学与工程 课程建设 教学改革 

分 类 号：TS205-4[轻工技术与工程—食品科学] G642[轻工技术与工程—食品科学与工程]