摘要
为提高高职院校食品科学与工程类专业的核心课程之一食品风味化学的教育教学质量、培养学生真实的创新能力和实践能力,我校在长期教学实践与评估基础上,对课程进行重构与改革,重点探析在科教融汇视域下如何增加和提高实践教学的数量和质量。分析当前教学中存在的主要问题,阐述科教融汇理念及其对指导食品风味化学教学改革的重要性,提出包括更新课程教学内容、创新实践教学方法、强化实践教学师资队伍、完善教育教学评价体系等一系列改革措施,使其更好适应食品及相关行业发展的需要。该研究结果可为食品专业相关课程的实践教学改革提供有益参考。
In order to improve the education and teaching quality of food flavor chemistry,one of the core courses for food science and engineering majors in higher vocational colleges,and to cultivate students'real innovation ability and practical ability,this course was reconstructed and reformed on the basis of long-term teaching practice and evaluation,focusing on how to increase and improve the quantity and quality of practical teaching from the perspective of science and education integration.Analyze the main problems existing in the current teaching,expound the concept of integrating science and education and its importance in guiding the teaching reform of food flavor chemistry,and put forward a series of reform measures,including updating the course teaching content,innovating practical teaching methods,strengthening the teaching staff of practical teaching,improving the education and teaching evaluation system,etc.Make it better adapt to the needs of the development of food and related industries.It can provide useful reference for the practical teaching reform of relevant courses offoodmajor.
作者
程清海
CHENG Qinghai(Handan Vocational College of Science and Technology,Handan 056046)
出处
《食品工业》
2025年第7期205-208,共4页
The Food Industry
关键词
科教融汇
食品风味化学
课程重构
实践教学
integration of science and education
food flavor chemistry
curriculum reconstruction
practical teaching
