“食品物性学”本硕博一体化课程建设与改革实践

Development and Reform Practice of Integrated Training Mode of Bachelor-Master-Doctor for Course of Physical Properties of Foods

梳理目前“食品物性学”课程本硕博三阶段教学过程中存在的内容重叠、断层和前沿性不足等问题,结合食品专业特点及上海理工大学在光电信息方面的学科优势,提出一系列“食品物性学”本硕博一体化课程建设意见。以专业知识为基础,加强实践环节,注重学科交叉,优化教师结构,力求将“食品物性学”建设成纵向循序渐进,横向交叉拓展的本硕博一体化的系统课程,更好地为食品行业定向培养应用型和创新型人才。

By sorting out current courses of “Physical Properties of Foods”(PPF) for bachelors, masters and doctors, there are three major problems, which are overlap of curriculum content, lack of connection, and shortage of advanced knowledge.After a combination of specialty food major and advantages of photoelectric information science and engineering area of the University of Shanghai for Science and Technology(USST), a series of suggestions to improve such an integrated course are proposed. By starting from professional knowledge, strengthening practical section, focusing on interdisciplinary and optimizing the structure of teaching group, the PPF course quality of USST can be improved and finally developed into a vertical and orderly, and horizontally cross-expanded integrated system of undergraduate, master and doctoral courses. The overall objective of PPE course reformation is to train more applied and innovative talents for the food industry.