“食品感官评价”课程思政教学改革探讨  

The Exploration of Ideological and Political Education Reform in the Course of“Food Sensory Evaluation”

作　　者：赵贝贝[1] 王思佳 许飞 汪磊[1] 李华[1] ZHAO Beibei;WANG Sijia;XU Fei;WANG Lei;LI Hua(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》2025年第1期177-180,共4页The Food Industry

基　　金：河南省A类专业创建建设专项,项目编号HN-HautFood-107,HN-HautFood-114,HN-HautFood-138;河南工业大学青年骨干教师培育计划。

摘　　要：“食品感官评价”课程是食品科学与工程专业的一门重要的核心课程。针对“食品感官评价”课程特点,结合工程伦理和职业前景,“食品感官评价”课程思政教学改革工作应突出以学生为本,注重工程能力培养。通过在授课过程中融入中华优秀文化、引入科技前沿、突出学校特色优势、渗透辩证唯物主义思想等方法,教育学生热爱食品行业,培养学生做一名具有高职业道德品质的食品从业者。研究为食品科学与工程专业“食品感官评价”课程思政教学提供参考。The course of“Food Sensory Evaluation”is an important core course within the discipline of Food Science and Engineering.Considering the characteristics of this course,as well as the engineering ethics and career prospects of this discipline,the ideological and political education reform in the course of“Food Sensory Evaluation”should prioritize students and focus on cultivating their engineering abilities.By incorporating the rich heritage of Chinese culture,integrating cuttingedge technology,emphasizing school's distinctive strengths,and infusing dialectical materialism into the teaching process,cultivate students'passion for the food industry and nurture them into ethical professionals.It provides a reference for the ideological and political education reform in the course of“Food Sensory Evaluation”within the discipline of Food Science and Engineering.

关 键 词：食品感官评价 课程思政 教学改革 食品科学与工程专业 

分 类 号：G63[文化科学—教育学]