《食品工艺学实验》课程中工艺、设备与设计三位一体的教学实践  

Teaching Practice of “Food Technology Experiment” by Trinity of Technology, Equipment and Design

作　　者：满都拉[1] 顾悦[1] 张保军[1] 孙子羽 田建军[1] 陈忠军[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古 呼和浩特

出　　处：《创新教育研究》2025年第1期155-159,共5页Creative Education Studies

基　　金：内蒙古自治区教育科学研究“十四五”规划课题(NGJGH2022133);内蒙古农业大学校级一流课程建设项目(2023)。

摘　　要：在食品科学与工程专业人才培养中,实验实践教学是培养工程实践和创新能力的重要环节。而《食品工艺学实验》是该专业重要的核心实验教学内容,对于培养学生实际操作能力、创新思维、理论知识的理解及将来解决复杂工程问题能力的培养具有重要作用。本研究将工程与创新教学目标,通过工艺、设备与设计三位一体融合在《食品工艺学实验》课程中,得到了较好的效果。In the cultivation of talents in major of food science and engineering, experimental practice teaching is an important part of cultivating engineering practice and innovation ability for student. “Food Technology Experiment” is an important core experimental teaching content in this major, which plays an important role in cultivating students’ practical operation ability, innovative thinking, understanding of theoretical knowledge and ability to solve complex engineering problems in the future. This study integrates engineering and innovative teaching objectives into the “Food Technology Experiment” course by the integration of process, equipment and design, and has achieved good results.

关 键 词：食品工艺学 实践教学 创新教学 教学实践 食品科学与工程 

分 类 号：H31[语言文字—英语]