“功能性食品”课程的教学现状及其教改探索

Teaching Status and Teaching Reform Exploration of Functional Food Course

“功能性食品”是食品类专业的基础课程,主要包括功能性食品的成分、生产工艺、功能性评价方法以及相关法律法规等。文章以南京工业大学食品与轻工学院开设的“功能性食品”这门课程为例,针对目前存在的教学内容单一和教学方法陈旧等现状和不足,结合课程特点和教学中发现的实际问题,探索如何对该课程教学各环节进行改革的具体措施,如通过更新课程内容、多元化授课方式、实践教学环节、强化综合素质培养、与行业对接对等助力教学改革,旨在培养出更多具有创新思维和实践能力的功能性食品人才。

"Functional Food"course is a basic course for food majors,which mainly includes functional food composition,production process,functional evaluation methods,and related laws and regulations.This article takes the"Functional Food"course in the College of Food Science and Light Industry of Nanjing Tech University as an example,focusing on the current situation and shortcomings,such as single teaching content and outdated teaching methods,combining the characteristics of the course and the practical problems found in teaching,and exploring how to reform the teaching aspects of the course,such as by updating the course content,diversifying teaching methods,practicing teaching links,strengthening comprehensive quality training,and connecting with the industry.The aim is to cultivate more functional food talents with innovative thinking and practical ability.