文献类型：期刊文献

中文题名：工程教育专业认证背景下食品工艺学教学改革探索

作者：赵梦瑶[1]

机构：[1]华东理工大学生物工程学院,上海200237

年份：2021

卷号：7

期号：31

起止页码：138

中文期刊名：高教学刊

外文期刊名：Journal of Higher Education

收录：国家哲学社会科学学术期刊数据库

基金：2020年度国家级一流本科专业建设点“华东理工大学食品科学与工程专业”(教高厅函【2021】7号);华东理工大学“基于食品科学与工程一流专业建设的工程教育课程体系重构”(教务【2020】2号-105)。

语种：中文

中文关键词：食品工艺学;工程教育认证;课程思政;教学改革

外文关键词：Food Technology;Engineering Education certification;ideological and political education;teaching reform

摘要：食品工艺学是食品类专业核心课程,强调学生综合能力的培养。以教师讲授为主的传统理论教学常存在基础理论知识传授和学生能力培养脱节的现象,已无法支撑新形势背景下的教学目标和育人任务。在工程教育专业认证背景下,文章对食品工艺学的教学目标、教学方法、组织形式及考核方式做了重新梳理。并在课程目标设计中融入了思政元素,实现育人过程中价值引领、知识教育和能力培养的融合。以期实现“厚基础、强实践、高素质”的复合型食品行业人才培养,也为其他食品类专业核心课程的教学改革提供参考。
Food Technology is an essential course for food majors since it focuses on cultivating the comprehensive abilities of students.Traditional theoretical teaching based on lectures often leads to disjointed basic theoretical knowledge and student proficiency training,no longer supporting the current teaching goals and educational tasks.In the context of engineering education professional certification,this paper reorganized the teaching objectives,teaching approaches,organizational forms,and assessment methods of Food Technology.In addition,ideological and political elements were incorporated into the curriculum goal design to realize the integration of value guidance,knowledge education,and ability training.This research provides a reference for the teaching reform of other core courses for food majors,contributing to the cultivation of food industry talents displaying a"solid foundation,strong practical ability,and high quality".