基于能力本位的《酒类风味化学与品评》课程改革研究与实践

Research and Practice on Curriculum Reform of Flavor Chemistry and Tasting of Alcoholic Beverage based on Competency Standard

《酒类风味化学与品评》是黄淮学院生物工程专业食品发酵方向的专业课之一,具有很强的实践性,对于该课程的教学和实践需不断地改革创新以满足发酵工程领域对应用型人才的需求。该文从教学内容、教学方法和手段、实验教学环节、课程考核等方面对该课程进行了改革探索,其核心内容是以能力为本,坚持能力导向,提高学生的专业技能,培养学生自主学习能力和团队协作能力,提升学生的综合素质。

Flavor Chemistry and Tasting of Alcoholic Beverage is one of the professional courses of food fermentation in bioengineering specialty of Huanghuai University,which has strong practicality.The teaching and practice of this course need continuous reform and innovation to meet the demand of applied talents in the field of fermentation engineering.This paper explores the reform of the course from the aspects of teaching content,teaching methods and means,experimental teaching links,course assessment,etc.The core content is to take ability as the foundation,adhere to ability orientation,improve students’professional skills,cultivate students’autonomous learning ability and team cooperation ability,and improve students’comprehensive quality.