新工科背景下食品工艺基础课程建设与教学改革

• 영문명: The Construction and Teaching Reform of ‘Introduction to Food Processing Technology’ Course under the Context of New Engineering
• 발행기관: YIXIN 출판사
• 저자명: Chengye Ma Hongbo Yan Dongliang Zhang Lanlan Zhu Chenjie Wang Shuang Dong
• 간행물 정보: 『Journal of Education and Teaching』제2권 제8호, 15~20쪽, 전체 6쪽
• 주제분류: 사회과학 > 교육학
• 파일형태: PDF
• 발행일자: 2024.08.31

국문 초록

‘Introduction to Food Processing Technology’ is a core course for food-related majors. Under the context of new engineering, to adapt to the “new engineering” trend, this paper explores reforms in teaching objectives, teaching content, teaching methods, and course assessment of ‘Introduction to Food Processing Technology’. The aim is to improve teaching quality and effectiveness, thereby promoting the cultivation of interdisciplinary talents.

영문 초록

食品工艺基础是食品类专业的专业主干课，在新工科背景下，为适应“新工科”形势，本文从教学目标、教学内容、教学方法、课程考核等方面对食品工艺课程进行改革探索，以期提高教学质量和教学效果，促进复合型人才培养。

목차

Ⅰ.引言

Ⅱ.课程目标改革

Ⅲ.素质目标和毕业要求的对应关系

Ⅳ.课程考核方式改革

Ⅴ.教学方法和学习建议

Ⅵ.结语

키워드

New Engineering Teaching Reform ‘Introduction to Food Processing Technology’ Talent Training 新工科 教学改革 食品工艺基础 人才培养