WSR方法论在食品化学课程建设中的实践

Practice of WSR Methodology in the Construction of Course“Food Chemistry”

食品化学课程的教学质量对培养应用型食品类专业人才至关重要。以WSR方法论为指导,从“物理”(Wuli)“事理”(Shili)“人理”(Renli)3个维度分析了食品化学课程建设过程中的影响因素。食品化学课程建设中的“物理”主要包括课程教学内容、教学条件、教学经费、教材等,是食品化学课程建设的基础。食品化学课程建设的“事理”包括课程教学目标、教学大纲、教学方法和手段、考核方式等,是食品化学课程建设的手段。食品化学课程建设的“人理”主要包括教师队伍、教学质量评价、学习需求、学生情况等,是食品化学课程建设的核心。通过“人”协调食品化学课程建设中的“物”和“事”,可以达到应用型人才培养的目标。

The teaching quality of the course“Food Chemistry”was important for training practical talents majored in food science and engineering.WSR methodology was adopted to construct the course“Food Chemistry”according to the three factors of“Wuli”,“Shili”,and“Renli”.The“Wuli”is the basis of the course“Food Chemistry”,it includes teaching content,teaching condition,teaching fund,and textbook.The“Shili”is the method of the course“Food Chemistry”,it includes teaching aim,teaching syllabus,teaching method and device,and assessment method.The“Renli”is the core of the course“Food Chemistry”,it includes the teaching team,evaluation of teaching quality,learning requirement,and student information.The objective of the practical talents training can be achieved by“Ren”with coordinating the relationship of“Wu”and“Shi”during the construction of the course“Food Chemistry”.