新工科背景下食品工艺学课程教学创新研究

Research on Teaching Innovation of Food Technology under the Background of New Engineering Education

针对食品工艺复杂问题与学科思维单一之间的矛盾、跨学科知识组合与深度融合及灵活运用之间的矛盾、认知层面责任担当与实践层面行动不力之间的矛盾,课程团队基于“建构主义”学习理论,建立了“食艺世界,思想舞台”的教学理念,开展了“核心概念重构,核心任务引领,学—研—创—探—践—悟”教学模式的创新与实践,构建了“赋情、赋律、塑形”两赋一塑的思政育人模式,建立线上、线下相结合的立体化教学环境,融合产学情境,引入前沿科技,实施“三课”渐进,提升育人实效,旨在打造高质量的食品工艺学课堂,培养“新工科”背景下的新型食品人才。

In response to the contradictions between complex problems in food technology and single disciplinary thinking,the combination and deep integration of interdisciplinary knowledge and the inflexible application,as well as responsibility at the cognitive level and insufficient action at the practical level,the course team,based on constructivist learning theory,has formulated a teaching philosophy of“food art world,stage of thoughts”,and implemented the innovative and practical teaching model of“core concept reconstruction,principal task guidance,and learn-research-innovate-explore-practice”.The team has also constructed an ideological and political education model of“affection,discipline and moral integrity”,created a three-dimensional teaching environment with the combination of online and offline learning,integrated production-study scenarios,introduced cutting-edge technology,and gradually implemented“three courses”so as to improve teaching effectiveness.The ultimate purpose of such teaching innovation was to create a high-quality Food Technology classroom and cultivate new types of food professionals in the context of the new engineering education.