基于小组活动的“食品工艺学”课程改革与实践  

Reform and Practice of“Food Technology”Course Based on Group Activities

作　　者：毕韬韬 吴广辉 徐乾 任桢宇 程俊贤 黄婷婷 BI Taotao;WU Guanghui;XU Qian;REN Zhenyu;CHENG Junxian;HUANG Tingting(Moutai Institute Department of Food Science and Engineering,Renhuai 564507)

机构地区：[1]茅台学院食品科学与工程系,仁怀564507

出　　处：《食品工业》2025年第3期196-198,共3页The Food Industry

基　　金：2023年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);茅台学院2022年度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,项目编号:myj2022004。

摘　　要：“食品工艺学”是食品科学与工程、食品质量安全专业的核心课程。该课程的教学改革方式很多,这些方法中,小组活动对于提升学生三大能力有着非常重要的作用。在小组活动中,学生需要在小组内讨论、协作,不仅能促进学生主动学习,还能培养学生的团队合作能力,同时又实现了“以学生为中心”的目标。基于小组活动的“食品工艺学”课程改革的实施,可以以小组活动为载体,设置各种主题,穿插各种线上线下活动、虚拟仿真、课程思政等内容,有助于加强学生间的合作和相互学习,提高学生学习效果,提升学习效率。“Food Technology”is a core course in Food Science and Engineering and Food Quality and Safety.There are many ways to reform the teaching of this course,and among these methods,group activities play a very important role in enhancing the three major abilities of students.In group activities,students need to discuss and collaborate within the group,which can not only promote students’active learning,but also cultivate students’teamwork ability,and at the same time realize the goal of“student-centered”.The implementation of the reform of the“Food Technology”course based on group activities can be carried out by using group activities as a carrier,setting up various themes,interspersing various online and offline activities,virtual simulation,and course ideology,which can help to strengthen cooperation and mutual learning among students,improve students’learning effect,and enhance learning efficiency.

关 键 词：食品工艺学 小组活动 课程改革 

分 类 号：G642.0[文化科学—高等教育学]