新工科背景下食品专业“机械工程基础”教学改革探索  

Exploration of Teaching Reform in the Course of“Fundamentals of Mechanical Engineering”for Food Science and Engineering under the Background of New Engineering

作　　者：陈琼玲 李志刚[1] 侯华铭 付丽红[1] 陈振家[1] CHEN Qiongling;LI Zhigang;HOU Huaming;FU Lihong;CHEN Zhenjia(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801)

机构地区：[1]山西农业大学食品科学与工程学院,太谷030801

出　　处：《食品工业》2024年第12期280-283,共4页The Food Industry

基　　金：山西省高等学校教学改革创新项目(J20230406);山西省基础研究计划(202203021222142);山西农业大学“引进人才科研启动工程”项目(2023BQ36)。

摘　　要：新工科建设对我国食品科学与工程专业人才培养模式和方法提出更高标准和更高质量的新要求。以山西农业大学食品科学与工程专业为例,深入分析“机械工程基础”课程的教学目标与定位,结合教学现状与存在问题,提出针对性的教学改革策略,旨在实现课程内容与食品工业新技术发展的同步,教学手段的多样化与现代化,以及评价方式的过程性与多元化,从而推动教学过程趣味化,提升课程的高阶性、创新性和挑战度,培养适应全球化竞争的高素质工程技术人才,助力食品行业创新驱动发展。The construction of new engineering disciplines has put forward new requirements for the talent cultivation mode and method of food science and engineering majors in China, demanding higher standards and higher quality. Taking the food science and engineering majors of Shanxi Agricultural University as an example, thispaper analyzes the teaching objectives and orientation of the course “Fundamentals of Mechanical Engineering” in depth. Considering the current teaching status and problems, this study proposes targeted teaching reform strategies, aiming at realizing the synchronization of the course content with the development of new technologies in the food industry, the diversification and modernization of the teaching means, as well as emphasizing the process and plurality of the evaluation methods, so as to promote the teaching process interesting, enhance the high level, innovation and challenge of the course, cultivate high-quality engineering talents who can adapt to the global competition, thus helping the innovation-driven development of the food industry.

关 键 词：新工科 机械工程基础 食品科学与工程 教学改革 

分 类 号：G64[文化科学—高等教育学]