食品感官评价课程产教融合机制探索与实践  

Exploration and Practice of the Industry-Education Integration Mechanism in the Course of Food Sensory Evaluation

作　　者：毕诗杰 高鹏 农天懂 高蕾 米热姑丽·吐尔洪 热孜亚木·加马力 BI Shijie;GAO Peng;NONG Tiandong;GAO Lei;Mireguli Tuerhong;Reziyamu Jiamali(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Guangxi Zhuangniu Buffalo Dairy Co.,Ltd.,Nanning 530000,China;Xinjiang Sarwaz Food Co.,Ltd.,Urumqi 830000,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]广西壮牛水牛乳业有限责任公司,广西南宁530000 [3]新疆赛尔瓦孜食品有限公司,新疆乌鲁木齐830000

出　　处：《现代食品》2025年第1期37-40,共4页Modern Food

基　　金：校级教研教改项目“《食品感官评定》课程产教融合机制探索与实践”(2024XQKC022);2024年天池英才引进计划-青年博士(2224ZZQRCXM)。

摘　　要：随着食品行业的快速发展和消费者对食品品质要求的日益提高,食品感官评价作为食品科学与消费者体验之间的关键纽带,其教学与实践的紧密结合显得尤为重要。因此,本文通过对当前食品感官评价课程学情以及教学中存在的问题进行分析,探讨食品感官评价课程的产教融合机制与实践。With the rapid development of the food industry and the increasing demands of consumers for food quality,sensory evaluation of food serves as a critical link between food science and consumer experience,making the close integration of teaching and practice particularly important.Therefore,this paper analyzes the current learning situation and teaching problems in sensory evaluation of food courses,and discusses the integration mechanism and practice of production and education in sensory evaluation of food courses.

关 键 词：食品感官评价 产教融合 实践 

分 类 号：G642[文化科学—高等教育学]