融入多课程及思政元素的“食品感官评定”课程的教学改革

Teaching Reform of “Food Sensory Evaluation” Course Integrating Multi-curriculum and Ideological and Political Elements

在工程认证大背景下,为培养适应时代发展、德才兼备的食品人才,“食品感官评定”课程开展融合多课程的教学模式改革与实践,并实施课程思政建设,将食品加工工艺学和思政内容贯穿于食品感官评定课程的理论学习和试验过程。此教学模式极大地激发了学生学习的兴趣和学习的主动性,在专业知识技能传授同时也进行价值观引领,以专业知识和专业技能为载体融入思想政治教育。

Under the background of engineering certification, in order to cultivate food talents with both moral and ability to adapt to the development of the times, the course of Food Sensory Evaluation has carried out teaching mode reform and practice integrating multiple courses, and the implementation of curriculum ideological and political construction, food processing technology and ideological and political content throughout the theoretical learning and experimental process of food sensory evaluation course. This teaching mode greatly stimulates students’ interest and initiative in learning, in addition to imparting professional knowledge and skills, values are also guided, and professional knowledge and skills are integrated into ideological and political education.