“学实结合”“食品物性学分析实验”教学模式及方法探索

Exploration on Experimental Teaching Model and Method for the Analysis of Food Physical Properties through"Combination of Learning and Practice"

传统实验教学模式已不能满足食品科学与工程专业培养创新型、应用型人才的教学要求,以食品物性学分析实验为例,提出一种“学实结合”的新型实验教学模式,融合课程理论、工艺实践和基础科研的教学环节为一体,实现传统实验教学模式的改革。该模式将食品工艺学实践添加到实验教学中,锻炼学生的实践能力和专业技能,使学生了解食品工业化生产流程;借助科研仪器进行品质测试,培养学生的基础科研技能,为提升学生的科研创新能力奠定基础。“学实结合”实验教学模式有效调动学生的实验积极性,提升课程的新颖性和实用性,有利于普通本科高校培养食品专业创新型和应用型人才。

The traditional experimental teaching mode can no longer meet the teaching requirements of cultivating innovative and application-oriented talents for food science and engineering majors.Taking the analysis experiment of food physical properties as an example,propose a new experimental teaching mode of"combination of learning and practice",which integrates the teaching links of curriculum theory,process practice and basic scientific research,and realizes the reform of the traditional experimental teaching mode.This model adds food technology practice to experimental teaching,exercises students'practical abilities and professional skills,and enables them to understand the industrial production process of food.Afterwards,quality testing will be conducted using scientific research instruments to cultivate students'basic scientific research skills and to lay the foundation for enhancing their scientific research innovation ability.The"combination of learning and practice"experimental teaching model effectively mobilizes students'experimental enthusiasm,enhances the novelty and practicality of the curriculum,and is conducive to cultivating innovative and applied talents in the food industry in ordinary undergraduateuniversities.