“发酵食品工艺学”课程改革与探讨

Reform and Discussion on the Course of Fermented Food Technology

"发酵食品工艺学"是食品科学与工程专业学生需要掌握的一门关于发酵食品基本理论和实践技能的课程,为食品发酵领域培养高素质的专业人才,对促进发酵食品工业的可持续发展具有重要意义。针对"发酵食品工艺学"教学过程中存在的教材知识相对陈旧、章节和课程之间重复度偏高、"教""学"互动少、学生对发酵食品现代化生产技术缺乏了解等导致的学生听课积极性不高、教学效率低等现状和问题,通过教学内容有机整合衔接、强化体验式教学、合理运用多媒体教学及加强课程综合实验等教学活动改革和创新,显著提高了学生的学习积极性、教学效果和学生对教师的教学评价。将教学改革经验总结如下,以期为食品科学与工程专业相关课程的教学改革提供一定的参考。

Fermented Food Technology is an important course to help students majoring in food science and technology to master the basic theories and practical skills of fermented food. It is of great significance to cultivate high-quality professionals in the field of food fermentation and promote the sustainable development of the fermented food industry. Resulted in the low enthusiasm and teaching efficiency of students because of the old teaching content,relatively reiteration between chapters,rarely the interaction between teaching and learning,lack understanding of modern production technology of fermented food. Therefore,the students’ enthusiasm and the evaluation of the teacher’s teaching by the student could be improved through the organic integration of teaching content,strengthening experiential teaching,rational use of multimedia teaching and strengthening the reform and innovation of experimental teaching,which could provide some guidance and reference for the future teaching of this course.