新工科背景下地方高校食品专业实践教学改革研究  

Research on the Reform of Practical Teaching of Food Majors in Local Universities under the Background of New Engineering

作　　者：谭韩英[1] 梁园丽 严小威 韩春阳 商飞飞[1] Tan Hanying;Liang Yuanli;Yan Xiaowei;Han Chunyang;Shang Feifei(College of Food and Bioengineering,Hezhou University,GuangxiHezhou 542899)

机构地区：[1]贺州学院食品与生物工程学院,广西贺州542899

出　　处：《科技风》2025年第7期64-66,共3页

基　　金：广西高等教育本科教学改革工程项目(2023JGA329、2023JGB385、2024JGA355);2024年自治区级“四新”研究与实践项目(XNK202420)。

摘　　要：实践教学在食品专业课程体系中占据重要地位,随着食品产业的快速发展和转型升级,对高质量食品工程人才的需求也越来越多。本文分析了当前食品专业实践教学的问题,结合社会需要和地方学校发展实际,基于新工科背景和以OBE理念为指引,从构建食品实践课程体系、开展实践教学方法改革、优化实践教学资源、实践课程设计与实施、融入课程思政方式等五个方面提出了较为详细的路径,旨在为提高食品专业实践教学水平提供参考,对进一步提高人才培养质量起到促进作用。Practical teaching holds an important position in the curriculum system offood major.With the rapid development and transformation and upgrading of the food industry,the demand for high-quality food engineering talents is increasing.The current problems in practical teaching of food majors were analyzed with social needs and the actual development of local University.Based on the background of new engineering and guided by the OBE concept,a detailed path is proposed from five aspects:constructing the food practical curriculum system,carrying out practical teaching method reform,optimizing practical teaching resources,designing and implementing practical courses,and integrating ideological and political methods into the curriculum.The aim is to provide reference for improving the practical teaching level of food majors and promote the further improvement of talent cultivation quality.

关 键 词：食品专业 实践教学 改革研究 

分 类 号：G64[文化科学—高等教育学]