“功能性食品”课程思政的实践探索与思考被引量：1

Practical Exploration and Reflection on the Integration of Ideological and Political Education in the Course of“Functional Foods”

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摘要高等教育肩负着为中国式现代化强国建设培养造就大批德才兼备的高素质人才的重要使命。课程思政是落实立德树人根本任务开展新时代课程教学改革的重要举措。“功能性食品”课程的特殊性和功能性食品专业人才培养的必要性使课程思政的开展尤为紧迫和重要。“功能性食品”课程思政的实践探索包括以学生为中心,倡导成果导向的研究性学习、理论联系实际和过程性评价的教学设计,围绕OBE“四问”和“道法术器”思政四要素创新教学方法。课程思政使学生综合素质、教学质量和社会影响力都得到了显著提升。加强教师师德和思政能力、有效调动学生的积极主动性、推进数字化资源优化是进一步提升课程思政建设的有效举措。 Higher education bears the crucial mission of cultivating a large number of high-quality talents with both moral integrity and professional competence for the construction of a modernized,powerful China.The integration of ideological and political education into the curriculum is a vital measure to implement the fundamental task of fostering virtue through education and to advance curriculum teaching reforms in the new era.The particularity of the“Functional Foods”course and the necessity of cultivating professionals in the field of functional foods render the integration of ideological and political education into this course especially urgent and significant.The practical exploration of integrating ideological and political education into the“Functional Foods”course encompasses a student-centered approach,promotes outcome-oriented researchbased learning,and employs a teaching design that connects theory with practice and emphasizes process evaluation.This exploration innovates teaching methods around the“Four Questions”of OBE and the“Four Elements”of moral,legal,technical,and instrumental aspects of ideological and political education.The integration of ideological and political education has significantly enhanced students'comprehensive quality,teaching quality,and social impact.Strengthening teachers'professional ethics and ideological and political capabilities,effectively mobilizing students'initiative,and advancing the optimization of digital resources are effective measures to further enhance the construction of ideological and political education in the curriculum.

作者刘莉邱淑云叶向红林晓玲聂莹 LIU Li;QIU Shuyun;YE Xianghong;LIN Xiaoling;NIE Ying(Hanshan Normal University,School of Marxism,Chaozhou 521041;Hanshan Normal University,School of Life Sciences and Food Engineering,Chaozhou 521041)

机构地区韩山师范学院马克思主义学院韩山师范学院生命科学与食品工程学院

出处《食品工业》 2025年第1期195-199,共5页 The Food Industry

基金广东省教育科学规划课题“新时代高校思政课教师师德示范引领研究”(2021GXJK007) 国家社会科学基金西部项目“重大疫情背景下公民道德自觉实践研究”(20XKS019) 韩山师范学院博士教授启动项目“新时代公民道德建设研究”(QD202117) 教育部产学合作协同育人项目(231001007120101) 韩山师范学院2024年质量工程项目“食品营养与产品开发教研室”研究成果。

关键词功能性食品课程思政教学改革师德翻转课堂 Functional Foods ideological and political education teaching reform teachers'professional ethics flipped classroom

分类号 G641 [文化科学—高等教育学] TS218-4 [轻工技术与工程—粮食、油脂及植物蛋白工程]

作者简介通信作者:聂莹。