以主题引领的“食品工艺原理”课程的教法探索

Exploration of the Teaching Methods of the“Principles of Food Technology”Course Led by Themes

“食品工艺原理”是食品科学与工程专业的核心必修课。基于培养“立足四川、辐射西部、面向全国”、能够适应国家和地方食品产业发展需要的应用型工程人才的教学理念,通过学情分析和学生评价逆向设计教学目标以及与之对应的教学内容,采用“主题引领、创新思维”教学模式,通过“川菜工业化—盐煎肉”的制作工艺设计及研究(翻转课堂+试验设计),提升学生主动学习的能力及专业思维品质,融合课堂思政提升食品科学与工程专业学生的综合竞争力(产业应用和创新转化的能力)。

Training“based on Sichuan,radiation west,facing the country”to adapt to the national and local food industry development needs of applied engineering talents teaching philosophy.Through the analysis of learning situation and student evaluation,the teaching objectives and corresponding teaching contents are designed in reverse.The teaching mode of“theme leading and innovative thinking”is adopted,and the production process design and research of“Sichuan cuisine industrialization-salt fried meat”(flipped classroom+experimental design)are taken as an example to improve students’active learning ability and professional thinking quality.Integrating classroom ideological and political education to enhance the comprehensive competitiveness of students majoring in food science and engineering(the ability of industrial application and innovation transformation).