摘要
随着高等教育类型结构的多元化发展,食品专业一流本科课程的建设势在必行。将现代化教学与传统教学相结合,基于学校“食品工艺学”国家精品在线开放课程建设,将虚拟仿真技术应用到实际教学中,使教和学更为直观、具体、高效、安全,最大程度地提高学生对知识的转化率,充分发挥虚拟仿真技术的功能,提升学生综合能力。培养出具有工程创新能力和专业能力的知识技能统一型人才,为食品专业一流本科课程体系的构建提供一种新方法。
With the diversified development of higher education types and structures,the construction of first-class undergraduate courses in food specialty is imperative.Combining modern teaching with traditional teaching,Based on the construction of national excellent online open course of Food Technology in our university,applying virtual simulation technology to actual teaching,so that students do not need to directly touch the real equipment to meet their needs for practicing operation of large-scale instruments and equipment.Make teaching and learning more intuitive,specific,efficient,and safe,maximize students knowledge conversion rate to the fullest extent,give full play to the functions of virtual simulation technology,and improve students comprehensive ability.Cultivate knowledge and skills unified talents with engineering innovation ability and professional ability,and provide a new method for the construction of a first-class undergraduate curriculum system for food specialty.
作者
刘丽莉
张孟军
康怀彬
程伟伟
赵胜娟
LIU Lili;ZHANG Mengjun;KANG Huaibin;CHENG Weiwei;ZHAO Shengjuan(College of Food and Bioengineering,National Experimental Teaching Demonstration Center for Food Processing and Security,He'nan University of Science and Technology,Luoyang,He'nan 471023,China)
出处
《农产品加工》
2020年第21期135-137,141,共4页
Farm Products Processing
基金
河南科技大学2019年度校本研究“基于河南科技大学教学实践的‘三全育人’教育体制机制构建研究”(XBYJ2019012)
河南省教育科学“十三五”规划2019年度一般课题([2019]-JKGHYB-0064)
河南省高等学校基层教学组织达标创优建设项目-河南科技大学食品科学与工程系(教高[2018]1058号)
2019年度河南省高等教育教学改革研究与实践项目重点项目“面向产出的食品科学与工程专业核心课程质量评价的研究与实践”(2019SJGLX076)。
关键词
虚拟仿真
高等教育
食品专业
课程体系
精品课程
virtual reality
higher education
food specialty
curriculum structure
excellent course
作者简介
刘丽莉(1974-),女,博士,教授,硕士生导师,研究方向为畜产食品科学与食品生物技术。
