基于创新能力提升的多课程交互式食品工艺学教学探索与实践

Teaching Exploration and Practice of Food Processing Technology Course with Multi-Course Correlation Based on the Improvement of Students’ Innovation

当前本科教学中食品工艺学课程存在缺乏实际应用场景、信息化教学资源贮备单调和多课程交互不紧密的问题。本文从食品工艺学课程的建设内容、实施方式方面进行探讨分析,构建创新能力提升的多课程交互式教学模式,培养学生创新思维和实践能力,为培养食品应用型创新人才提供借鉴。

In the current undergraduate teaching program, there are several problems of the food processing technology course, such as the absence of practical application scenarios, poor teaching resources, and loose multi-course correlation. This article discusses and analyzes the learning schedule and assessment of food processing technology course. The aim of this article is to build teaching mode with multi-course correlated and innovative ability improved, cultivate students’ innovative thinking and practical ability, and provide a reference for cultivating application-oriented innovative talents in food science.