新工科背景下的食品科学专业教学模式改革与实践——以“食品工程原理”为例  

Reform and Practice of Teaching Models in Food Science under the New Engineering Background:A Case Study of“Principles of Food Engineering”

作　　者：李静鹏 邓力 LI Jingpeng;DENG Li(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州550025

出　　处：《食品工业》2025年第3期209-213,共5页The Food Industry

基　　金：食品科学与工程国家一流专业建设项目(801332214401);2023年贵州大学校级教改项目(XJG2023088);贵州省科技计划项目(黔科合基础-ZK[2022]一般066)。

摘　　要：新工科背景下,提高学生的工程能力成为食品科学专业教学的主要目标。“食品工程原理”是食品科学专业课程体系中极具代表性的专业课,在培养学生工程能力上具有重要作用。因此,贵州大学酿酒与食品工程学院结合食品科学专业特点和行业需求修订培养计划,重构食品科学专业课程体系,在调整课程结构的同时引入工程实训平台和虚拟仿真平台强化实践教学。历时3年的教学模式改革与实践结果表明,以计算和应用能力为主要考查点的课程目标达成度得到显著提高,综合成绩分布向高分段偏移,平均成绩逐年上升,新工科背景下的教学模式改革与实践取得显著成效,相关方法值得在类似课程中推广与借鉴。In the context of the new engineering disciplines,enhancing students’engineering capabilities has become a central aim in the teaching of Food Science.“Principles of Food Engineering”is a key professional module within the Food Science curriculum,playing a pivotal role in the development of students’engineering skills.Consequently,the School of Liquor and Food Engineering at Guizhou University,taking into account the specific needs of the Food Science major and the demands of the industry,has revised its training plan and restructured the curriculum.In addition to reshaping the course structure,engineering training platforms and virtual simulation platforms have been introduced to strengthen practical teaching.Following three years of reform and implementation,the results show a significant improvement in the achievement of course objectives,particularly those related to computational and application skills.The overall distribution of grades has shifted towards the higher end,with average scores increasing year on year.The reform and practice of the teaching model under the new engineering discipline have proven to be highly effective,and the approaches adopted are worthy of consideration and adaptation in similar fields.

关 键 词：食品工程原理 教学改革 虚拟仿真 新工科 

分 类 号：G642.0[文化科学—高等教育学]