“食品感官评价”实验课程教学改革研究  

Research on Teaching Reform of“Food Sensory Evaluation”Laboratory Course

作　　者：汪磊[1] 丁新杰 许飞 王远辉[1] 赵贝贝[1] WANG Lei;DING Xinjie;XU Fei;WANG Yuanhui;ZHAO Beibei(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001;Department of Cereal and Oil Food Processing,Jiangsu Lianyungang Vocational and Technical College of Industry and Trade,Lianyungang 222000)

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]江苏省连云港工贸高等职业技术学校粮油食品工艺系,连云港222000

出　　处：《食品工业》2025年第1期279-282,共4页The Food Industry

基　　金：河南省A类专业创建建设专项(HNHautFood-129);2024年度河南省高等教育教学改革研究与实践项目“基于学科竞赛梯队建设的创新创业人才培养机制研究”(2024SJGLX0331)。

摘　　要：为了提升学生对食品感官特性及评估方法的理解、增强其实践能力和创新思维。采用优化实验课程内容、改进教学方法和引入现代评估技术等方法,旨在培养学生的专业技能和团队协作能力,使其更好地适应未来食品行业的需求。当前的“食品感官评价”实验教学存在教学内容单一、学生参与度低和动手能力不足等问题。这些问题制约学生科学素养的提升和实践能力的发展。为此,提出多方面的改进策略,包括激发学生的学习动能、唤醒其专业兴趣,并厚植科学素养。具体措施包括引入更具趣味性和实践性的实验内容,采用项目驱动学习的方式以提高学生的动手能力,同时改革传统的考核方法,强化过程评价,以全面监控和评估学生的学习过程和实际操作能力。这些措施旨在通过创新的教学模式和评价体系,提升“食品感官评价”实验的教学效果,促进学生综合素质的全面发展。结果表明,优化实验教学方法和评价体系能有效激发学生的学习兴趣,提高其实践技能,并最终提升“食品感官评价”实验教学的整体质量。Explore the current status and existing problems of sensory evaluation experiments in food education and propose corresponding improvement measures.Currently,“Food Sensory Evaluation”experiment teaching in food education faces issues such as monotonous content,low student engagement,and insufficient hands-on skills.These problems hinder the enhancement of students'scientific literacy and practical abilities.To address these issues,propose a range of improvement strategies,including stimulating student motivation,awakening professional interest,and cultivating scientific literacy.Specific measures include introducing more engaging and practical experimental content,adopting project-based learning approaches to enhance students'hands-on skills,and reforming traditional assessment methods while strengthening process evaluation to comprehensively monitor and assess students'learning progress and practical skills.These measures aim to improve the effectiveness of“Food Sensory Evaluation”teaching and to promote the comprehensive development of students;competencies through innovative teaching models and evaluation systems.Practical results show that optimizing experimental teaching methods and evaluation systems can effectively stimulate students'interest,enhance their practical skills,and ultimately improve the overall quality of“Food Sensory Evaluation”experiment teaching.

关 键 词：食品感官评价 教学现状 科学素养 课程改革 

分 类 号：G63[文化科学—教育学]