国家一流课程《食品分析》教学模式的探索

Exploration of teaching model for the national top-class course Food Analysis

《食品分析》课程是食品相关专业的核心课程之一,随着社会对食品安全问题愈加重视,该课程的重要性不断凸显。福州大学《食品分析》课程开设于上世纪90年代,几代教师紧跟产业、行业、企业的发展步伐,先后获批福建省精品课程、福建省精品视频共享课程、福建省一流本科课程和国家一流本科课程建设项目。课程经过多轮的教育实践与改革,逐步形成了1个总目标(具有坚定理想信念的食品分析人才)+2个理念(课程思政和产出导向理念)融合+3个阶段(课前、课堂、课后)实施+4个资源(优秀教材、网络课程、国家平台、实践基地)抓手的教学模式,课程通过不断更新完善,成效明显,为推进食品科学类课程教学改革提供了诸多有益参考。

Food Analysis is a core course in food-related majors,which has gained increasing attention due to society s growing concern for food safety issues.The course Food Analysis at Fuzhou University was established in the 1990 s.Over the years,teachers have closely followed the development pace of industries,gaining recognition as a high-quality course in Fujian Province,a high-quality video sharing course,a first-class undergraduate course,and a national-level undergraduate course construction project.Through multiple rounds of educational practice and reform,the course has developed a teaching model that encompasses a general goal(cultivating food analysis professionals with strong ideals and beliefs),two concepts(curriculum ideology and output orientation),three stages(pre-class,in-class,and post-class implementation),and four resources(excellent textbooks,online courses,national platforms,and practice bases).Continuous updating and improvement have led to significant achievements in the course,providing valuable references for promoting the teaching reform of food science courses.