基于工程教育认证和“双一流”建设环境下的《食品物性学》实验教学改革与探究

Experimental Teaching Reform of Physical Properties of Food under the Background of“Double First-class”Construction and Engineering Education Certification

《食品物性学》是一门集多领域学科于一体的综合性专业基础课,其应用性强、对实践能力要求较高。在当前"双一流"建设和学科工程认证背景下,提高食品科学与工程专业学生的实践能力、创新力和竞争力是人才培养必须关注的课题,基于这样的思考,本文对《食品物性学》实验教学的改革和实践进行探讨。通过实验教学改革与探究,不仅能提升学生的专业实践操作能力,培养学生的创新意识以及实验动手能力,还能进一步提升学生的科研创新及就业竞争力,为培养应用型创新人才打下坚实基础。

Physical properties of food is a comprehensive basic course which integrates multi-disciplinary disci⁃plines,has high requirements for ability of application and practice.According to“double first-class”construc⁃tion and subject engineering education certification,students major in food science and engineering are designed to improve their practical ability,innovation and competitiveness.The reform and practice of experimental teach⁃ing of Physical properties of food were discussed in this paper.Through the reform and exploration of experimen⁃tal teaching,students can not only improve their professional practice and operation ability,cultivate their inno⁃vative consciousness and experimental ability,but also improve their scientific research innovation and employ⁃ment competitiveness.This experimental teaching reform is an important approach for cultivating application-ori⁃ented and innovative talents.