新工科建设背景下的食品加工与保藏原理课程教学改革与实践

Principles of Food Processing and Preservation Course Reform and Innovation under the Background of Emerging Engineering Construction

本文以培养新工科人才为目标,对"食品加工与保藏原理"课程教学从课程教学内容、教学过程、教学手段及考试方法等方面进行改革创新,以适应新时期高等工程教育人才培养新要求。

This paper illustrated the reform and innovation on the course ＂Principles of Food Processing and Preservation＂ from four aspects, teaching outcome, teaching processes, teaching methods and the evaluation methods. The purpose of the reform was to cultivate ＂emerging engineering elites＂ in order to meet with the requirement of higher education of engineering in the new era.