基于工程教育专业认证的“食品加工工艺基础”课程思政改革探索

• 영문명: Exploration of Ideological and Political Education Reform in the Course “Fundamentals of Food Processing Technology” Based on Engineering Education Certification
• 발행기관: YIXIN 출판사
• 저자명: Yan Hongbo Ma Chengye Zhu Lanlan Wang Zongmin Li Zhiyu Zhang Guohai Li Zhihe
• 간행물 정보: 『Journal of Education and Teaching』Vol.3 No.3, 45~51쪽, 전체 7쪽
• 주제분류: 사회과학 > 교육학
• 파일형태: PDF
• 발행일자: 2025.03.31

국문 초록

Under the collaborative education background of engineering education certification and curriculum-based ideological and political education, this study focuses on the course “Fundamentals of Food Processing Technology” to explore the reform path of integrating ideological and political education into the core curriculum of food science and engineering. Addressing current issues such as insufficient exploration of ideological elements, monotonous teaching methods, and imperfect evaluation systems, the research combines the “backward design and forward implementation” concept of engineering education certification, guided by the integration of a “macro food perspective” and a “macro ideological-political perspective”, to construct a “dual-objective, triple-coordination” teaching model. By deeply excavating ideological elements from Qi culture, this study designs teaching cases from five dimensions: social hotspots, historical narratives, industry insights, renowned mentors, and craftsmanship spirit. Core socialist values, craftsmanship ethics, and patriotic sentiments are organically integrated into course objectives and content. Innovative methodologies such as the “six-step progressive” theory-practice integrated teaching approach, project-driven tasks, and competency enhancement mechanisms are adopted to strengthen students’ practical skills and ideological literacy. Additionally, an OBE-based “dual-cycle feedback” evaluation model is established, combining formative and summative assessments to form a closed-loop evaluation mechanism across cognitive, affective, and behavioral dimensions. Practical results demonstrate that the reform effectively enhances students’ professional competencies, innovative awareness, and social responsibility, creating a synergistic educational model where knowledge transmission and value cultivation resonate in unison. This study provides a replicable theoretical framework and practical experience for ideological and political education reform in food-related disciplines.

영문 초록

在工程教育专业认证与课程思政协同育人背景下，本文以“食品加工工艺基础”课程为研究对象，探索食品科学与工程专业核心课程的思政改革路径。针对当前课程思政建设中存在的元素挖掘不足、教学方法单一、评价体系不完善等问题，研究结合工程教育认证“反向设计、正向实施”理念，构建“双目标三统筹”教学模式。通过深入挖掘齐文化中的思政元素，从社会热点、历史故事、行业信息等五个维度设计教学案例，将社会主义核心价值观、工匠精神、家国情怀等融入课程目标与教学内容。创新采用“六步递进”理实一体化教学法，依托项目驱动和任务导向，强化学生实践能力与思政素养的同步提升。同时，基于OBE 理念构建“双循环反馈式”评价模型，通过过程性与终结性评价结合，从认知、情感、行为三维度形成闭环评估机制，为食品类专业课程思政建设提供了可借鉴的理论框架与实践经验。

목차

Ⅰ. 引言

Ⅱ.“食品加工工艺基础”课程性质与特色

Ⅲ.“食品加工工艺基础”以齐文化为特色的课程思政体系建设

Ⅴ. 结语

키워드

Fundamentals of Food Processing Technology Course Ideological and Political Education Engineering Education Accreditation Teaching Reform 食品加工工艺基础 课程思政 工程教育认证 教学改革