多维实践相结合的“食品工艺学”教学创新改革

Teaching Innovative Reform of“Food Technology”by Combining Multidimensional Practice

新工科背景下,为应对新一轮食品产业发展需求,基于OBE理念,面向产出,持续改进的教育理念和落实“立德树人”的根本任务,针对“食品工艺学”课程存在的“教学痛点”和课程本身的特点,从教学内容、教学方法、评价体系等方面系统性实施“理论与实践”相结合、“线上与线下”相结合、“虚拟与现实”相结合、“请进来与走出去”相结合、“过程与结果”相结合的多维实践相结合的教学创新理念,着力打造“夯食品理论,强工艺实践,重品学兼修”的“食品工艺学”课堂,激发学生的学习兴趣、提升创新思维和创新意识,取得良好教学效果。

Under the background of New Engineering,meet the new round of food industry development,based on the concept of OBE,output-oriented,continuous improvement of the educational concept and the implementation of the education task of moral education,regarding“teaching problem”in the course of“Food Technology”and the characteristics of the course itself,from the aspects of teaching contents,teaching methods and evaluation system,systematically implement the innovative teaching of“theory and practice”,“online and offline”,“virtual and reality”,“please come in and go out”and“process and result”,and creat a food technology classroom that emphasizes“strengthening food theory,strengthening process practice,and strengthening moral education”.The students’interest in studying food technology is stimulated,and their innovative thinking and consciousness are promoted,so results are achieved in teaching practice.