基于应用型人才培养的“食品感官评价”课程的教学改革探索

Exploration on the Teaching Reform of the Course of Food Sensory Evaluation Based on Application-oriented Talent Training

“食品感官评价”是食品科学与工程专业一门实践性和应用性较强的核心课程,是培养高素质应用型人才的基础。基于应用型人才培养目标,对“食品感官评价”课程的教学现状进行了调研与分析,并提出构建多层次实践教学体系、案例教学、开展双语课程等创新教学模式的改革措施,以提高教学效果,培养能够满足社会和企业需求的应用型食品感官评价人才。

Food Sensory Evaluation is a core course with strong experimental and application in food science and engineering specialty,which is the basis of cultivating high-quality applied talents.Based on the training goal of application-oriented talents,this paper investigated and analyzed the teaching status quo of Food Sensory Evaluation.In order to improve the teaching effect and cultivate application-oriented food sensory evaluation talents who can meet the needs of society and enterprises,the reform measures of innovative teaching mode,such as constructing multi-level practical teaching system,case teaching and bilingual courses,were put forward.