新工科背景下依托食品工程虚拟教研室提升课程教学质量——以河南农业大学食品科学与工程专业为例

Relying on the Virtual Teaching and Research Section of Food Engineering to Improve the Quality of Course Teaching under the Background of New Engineering:Taking the Food Science and Engineering Major of He'nan Agricultural University as an Example

为推动食品企业与高校间的交流合作,构建了河南农业大学食品工程系列课程虚拟教研室。充分利用高校教学教研改革成果及企业实际生产经验,以“食品工艺学”“食品工程原理”“食品机械与设备”“食品工厂设计”等慕课(MOOCs)建设和教材建设为载体,企业和高校资源共享、共同教研,探索虚拟教研室的教学活动及交流互访机制,旨在立德树人,提高教书育人能力,以进一步提升食品工程系列课程的教学质量,培养出符合社会需要的具有创新创业实践能力的新工科复合型人才。

In order to promote the communication and cooperation between food companies and universities,virtual teaching and research section of food engineering series courses in He'nan Agricultural University was constructed.Make full use of the results of teaching and research reform in colleges and universities and the actual production experience of enterprises.The purpose of the teaching activities and exchange and mutual visit mechanism was to build morality and cultivate people,improve the ability of teaching and educating,in order to establish morality and cultivate students,improve teachers'teaching and education ability,and cultivate novel engineering compound talents with innovative and entrepreneurial practical ability.