专业必修课的“课程思政”教学设计与实践的研究——以国家级一流本科生课程“肉品科学与技术”为例

Research on Teaching Design and Practice of Curriculum Ideological and Political——Based on Example of the National First-Class Undergraduate Course “Meat Science and Technology”

课程思政建设是我国高等教育提高专业人才行业认同感和责任感的有效途径,将专业必修课与思政元素相融合进行教学设计与实践研究,对提高本科生的综合素质具有重要意义。根据“肉品科学与技术”的课程特色,围绕专业课程的目标和任务,深度挖掘肉品专业必修课程的思政元素,进行肉品专业课程的教学设计和教学实践,摸索出提高食品类本科生分析解决专业问题能力、提高肉类食品精深加工的创新和设计能力、提升民族自豪感与民族责任感的新路径,实现以学生为主体、成果为导向、持续改进的教学目的。课程思政元素的挖掘和建设为食品类专业“课程思政”教学设计与实践提供参考。

It is an effective way for curriculum ideological and political construction in my country’s higher education to improve professional industry identity and responsibility. Combining professional compulsory courses with ideological and political elements for teaching design and practical research is of great significance to improve the comprehensive quality of undergraduates. Based on the curriculum characteristics of “Meat Science and Technology”, focusing on the goals and tasks of professional courses, the ideological and political elements of compulsory courses for meat products are deeply excavated, and the teaching design and teaching practice of meat professional courses are carried out;Explore how to improve the analysis and resolution of food undergraduate, improve the innovation and design capabilities of deep processing of meat food, and enhance the new path of national pride and national responsibility;Achieve the teaching purpose of student-oriented, resultoriented, and continuous improvement. The excavation and construction of the ideological and political elements of the meat science and technology courses provide a reference for the teaching design and practice of the “curriculum ideological and political” courses for food majors.