基于新工科建设的“食品技术原理”教学改革与探索

Teaching Reform and Exploration of“Food Technology Principles”under the Construction of New Engineering

新工科建设要求传统工科专业的内容、标准、方法技术等均需进行不同程度的变革创新。“食品技术原理”是食品科学与工程、食品质量与安全等食品类工科专业的核心主干课程,其基于新工科背景下的教学改革创新对培养更高质量的优秀食品类人才有重要的现实意义。结合新工科建设要求及“食品技术原理”课程的教学现状,从教学内容、教学方法、教学实践和评价体系方面探讨课程的教学改革,以期改善该课程的教学效果,使其更契合新工科理念,进而促进食品类工科专业创新应用型工程人才的培养。

The construction of new engineering requires the traditional engineering majors to change and innovate in the contents,standards,methods,and technologies at different levels.“Food Technology Principles”is the core course of food science and engineering,food quality and safety,and other food engineering majors,and its teaching reform and innovation under the new engineering criterion have important practical significance for cultivating higher-quality outstanding food talents.Based on the requirements of new engineering construction and the current teaching situation of the course“Food Technology Principles”,discuss and explore the teaching reform of the course from the aspects of teaching content,teaching method,teaching practice,and evaluation system,which will beneft to improve the teaching effect of the course and to make it more in line with the new engineering concept,so as to promote the cultivation of innovative applied engineering talents for food engineering majors.