基于课程间系统化衔接的“食品生物化学”教学内容优化

Teaching Content Optimization for “Food Biochemistry” Based on Systematic Connection of Teaching Contents in Courses of Food Science Major

“食品生物化学”是高等学校食品类专业的一门学科基础必修课。该课程起到衔接前修课程“食品化学”及后修课程“食品工艺学”“食品营养学”的作用,对于专业理论知识的学习、巩固及实践能力的提升具有重要的意义。通过调研发现,“食品生物化学”面临课时压缩,存在教学内容与专业课程体系中相关课程内容交叉,课程间教学内容系统化衔接程度不足的情况。针对上述问题,结合吉林大学食品类专业课程体系现状,围绕食品科学与工程类专业人才培养目标,通过分析、比较“食品化学”“食品生物化学”“食品工艺学”“食品营养学”这几门课程的教学内容,开展“食品生物化学”课程教学内容的设计与重构,实现课上课下教学内容合理分流、课程间教学内容有机衔接,切实提高“食品生物化学”课程教学效果。

Food Biochemistry is a compulsory course for food related majors in higher education institutions. This course serves as a bridge between the pre-course “Food Chemistry” and the post courses of “Food Technology” and “Food Nutrition”,and is of great significance for the study, consolidation, and practical improvement of professional theoretical knowledge.Through the investigation, it is found that Food Biochemistry is facing a time compression, teaching content overlapping and insufficient systematic connection among course contents. In response to the above issues, combined with the current status of the food science and engineering curriculum system at Jilin University, and focusing on the talent cultivation goals of food science and engineering majors, we carry out the design and reconstruction of the teaching content of “Food Biochemistry” by analyzing and comparing the teaching content of “Food Chemistry”, “Food Biochemistry”, “Food Technology”, and “Food Nutrition”, and achieve a reasonable distribution of content during and after class, and an organically connection of teaching content among courses, which can effectively improve the teaching effectiveness of the Food Biochemistry.