工程认证背景下“食品酶学”课程教学模式改革  

Reform of the teaching mode of food enzymology under the background of engineering certification

作　　者：郑淑娟 庄齐斌 谢丹 朱西平 张国强[1] 王顺民[1] Zheng Shujuan;Zhuang Qibin;Xie Dan;Zhu Xiping;Zhang Guoqiang;Wang Shunmin(School of Biological and Food Engineering,Anhui Polytechnic University,Wuhu,Anhui 214000)

机构地区：[1]安徽工程大学生物与食品工程学院,安徽芜湖241000

出　　处：《粮食科技与经济》2024年第5期62-64,共3页Food Science And Technology And Economy

基　　金：安徽工程大学本科教学质量提升计划项目(2023szyzk71);安徽工程大学引进人才科研启动基金(2022YQQ071,2022YQQ065);安徽省高等学校科学研究项目(自然科学类)(2023AH050945);安徽省高等学校省级质量工程项目(2021sx009)。

摘　　要：在工程认证背景下,面对“食品酶学”课程课时减少、教学内容较为抽象且深度较深,学生在一定程度上学习存在困难的现实困境,针对性地对教学模式进行创新、对教学方法进行改进、对教学内容进行优化、将课程思政元素积极且有机地融入整个教学环节中,提出对“食品酶学”课程教学改革的建议,以期为达成课程目标并取得良好的教学效果提供有益的参考。Under the background of engineering certification, in view of the real dilemma that the teaching time of food enzymology is reduced, the teaching content is abstract and deep, and students have difficulty learning to some extent, it put forward suggestions for the teaching reform of food enzymology course from four aspects: innovating teaching mode, improving teaching method, optimizing teaching content, and actively and organically integrating ideological and political elements into the entire curriculum process, in order to provide beneficial reference for achieving the course objectives and positive teaching effect.

关 键 词：工程认证 食品酶学 教学改革 课程思政 

分 类 号：G642.0[文化科学—高等教育学]