摘要
“食品工程原理”是食品科学与工程类专业的必修专业基础课程,主要培养学生的工程实践综合能力。传统教学过程枯燥、知识点繁杂、教学效果差、考核形式单一,难以满足食品行业发展的需求和一流本科课程建设的要求。因此,在一流本科课程建设的背景下,为提高学习效果,对标学生的毕业要求设定课程目标,从“食品工程原理”的理论教学、实验教学和课程设计全方面进行改革探索和实践,旨在提高课程的教学质量和学生的工程实践能力。
“Principles of Food Engineering”is a compulsory basic course for food science and engineering majors,which mainly cultivates students’comprehensive ability of engineering practice.The traditional teaching process is dull,the knowledge is complicated,the teaching effect is poor,the examination form is single,and it is difficult to meet the needs of the development of food industry and the requirements of first-class undergraduate course construction.Therefore,under the background of first-class undergraduate curriculum construction,in order to improve the learning effect and to set course goals for the graduation requirements of students,explore and practice the reform from the theoretical teaching,experimental teaching and course design of“Principles of Food Engineering”,aiming at improving the teaching quality of courses and students’engineering practice ability.
作者
刘荟萃
陈霞
王树林
叶英
LIU Huicui;CHEN Xia;WANG Shulin;YE Ying(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016)
出处
《食品工业》
CAS
2024年第2期222-225,共4页
The Food Industry
基金
青海大学《一流本科课程建设背景下食品工程原理课程的教学改革探索与实践》教学改革项目(JG-21-02)
青海大学专业核心课《食品工程原理》建设项目(ZYHX-202114)
昆仑英才·高端创新人才·直接认定培养拔尖(K9923183)。
关键词
食品工程原理
教学改革
实践
Principles of Food Engineering
reform in education
practice
