以应用为本的“食品感官评价”课程教学改革研究

Construct Food Technology Course to Promote Students' Innovation and Entrepreneurship Abilities in Business College

"食品感官评价"是食品质量与安全专业的专业核心课程,作为食品专业新兴的一门学科技术,广泛运用于企业食品质量管理、新产品开发、市场研究等领域,是极具应用性的一门学科。提出了以应用为本的"食品感官评价"课程建设目标,通过调整教学内容贴合企业实际应用、更新专业基础知识、建设多元化专业实验室、联合校企合作突出智能感官仪器的前沿技术应用、加强教学团队国际化培训等改革措施,突出课程对应用型人才的培养,在应用型本科建设中起到了较好的教学改革示范作用。

Food Sensory Evaluation is the specialized core course of food science. In this paper, the characteristics of Food Sensory Evaluation in business school were proposed. Moreover,the construction goal of food knowledge combining business case,the teaching processes of business sensibility integrating into Food Sensory Evaluation were introduced. In this course,practice teaching supported student’s innovation competition and scientific research. The graduates can be expected to have compound knowledge system of food and business. A new idea for teaching reform of Food Sensory Evaluation was suggested in this paper.