基于“课程思政+新工科”理念的食品物性学课程教学探讨

Reformation of Physical Properties of Food under the Idea of‘Ideological and Polical Course&New Engineering Course’

加强课程思政建设,激发新型工程人才跨界创新是高校践行立德树人、培养新工科人才目标的内在要求。结合西华大学食品科学与工程国家一流专业课程教学改革的实践,从食品物性学课程教学目标、组织方式和评价体系等方面,探索了通过现代信息技术,打造纸数融合的教材改革,线上线下混合式翻转课堂,结合产学研协作平台等一系列服务课程思政建设的可能路径,旨在推进新工科专业课程思政建设,为打造“政治思想教育,职业素质培养,专业技术技能提升”的新工科创新人才培养奠定基础。

Strengthen ideological and polical course construction and inspire creative engineering talent to cross-border innovation are the immanent demands to practice engineering personnel training.In this study,we combined Food Science and Engineering country-first class reform in education of Xihua University,in several factors such as program objective,organizational form,evaluation system,to grope for teaching material reform integrated with the paper and numeralization resources,the flipped classroom teaching methods concluding the online and offline mixing teaching model,the production,teaching&research collaboration platform were also introduced to search the possible paths to ideological and polical course construction.The objects of the course reform were to push on new engineering course ideological-political construction,and to achieve the three-dimensional personnel training with the characteristic of‘political and ideological education,professional quality cultivating,professional skill improvement’.