基于“三大能力”培养的“食品工艺学”课程改革  

Curriculum Reform of Food Technology Based on the Cultivation of “Three Major Abilities”

作　　者：毕韬韬 吴广辉 刘莉 BI Tao-tao;WU Guang-hui;LIU Li(Department of Food Science and Engineering,Moutai Institute,Renhuai,Guizhou 564507,China)

机构地区：[1]茅台学院食品科学与工程系,贵州仁怀564507

出　　处：《教育教学论坛》2025年第15期85-88,共4页Education And Teaching Forum

基　　金：2023年度贵州省高等学校教学内容和课程体系改革项目“基于‘三大能力’培养的‘食品工艺学’课程建设研究与实践”(2023376);2022年度茅台学院教育教学研究与改革项目“‘大思政’背景下课程思政元素在‘食品工艺学’课程中的实践教学研究”(myj2022004)。

摘　　要：提高课堂的育人效能一定要把教师的“教”和学生的“学”落到实处。从“食品工艺学”的课程特色出发,通过研究“三大能力”的培养路径,再结合专业教育研究,达到育人与专业教育相融合的目标,以及OBE目标的实现。改革有助于“食品工艺学”课程的人才培养目标以及食品类人才培养目标的实现,对做好课程建设、改革、创新,抓好教育质量,推进教育改革和创新,推动学校发展都起着至关重要的作用,进而为其他专业类核心课程的课程建设提供参考和借鉴。To improve the educational efficiency of the classroom,it is necessary to put the teaching of teachers and the learning of students into practice.Starting from the characteristics of the course “Food Technology”,by studying the path of cultivating the “three major abilities” and combining it with “professional education” research,the goal of integrating “building morality” and “professional education” is achieved.At the same time,the OBE goal is established,which helps to achieve the talent cultivation goal of the “Food Technology” course and further contributes to the achievement of the food talent cultivation goal.Doing a good job in curriculum construction,reform,and innovation plays a crucial role in ensuring educational quality,promoting educational reform and innovation,and promoting school development.At the same time,it provides reference and inspiration for the construction of core courses in other professional fields.

关 键 词：食品工艺学 三大能力 课程改革 

分 类 号：G642.0[文化科学—高等教育学]