新工科背景下"食品感官科学"课程研究生教学改革的思考
Reflections on the Teaching Reform of Food Sensory Science Course in the Context of New Engineering
朱扬 1陈勇 1王鑫淼 1张卫斌 1陈建设1
作者信息
- 1. 浙江工商大学食品与生物工程学院食品口腔加工实验室 浙江·杭州 310018
- 折叠
摘要
食品感官分析人才培养对于食品质量监督、新型产品研发具有重要意义,是高校食品类专业教育工作的重要任务之一.在新工科建设与发展的浪潮下,该文以培养研究生实践与创新能力为导向,分别从教学模块、教学方法及课程考核方案三个方面提出"食品感官科学"研究生课程建设的探索思路,以期为培养既有较强实践能力和创新能力又有较高职业素养的食品专业人才提供强有力的支持.
Abstract
The training of talents in sensory analysis of food is of great importance for supervision of food quality and development of new products.Therefore,it is one of the important tasks in the education of food-related ma-jors in higher education institutions.In the context of the construction and development of new engineering disci-plines,this paper puts forward an exploration of the Food Sensory Science graduate course construction from the perspective of cultivating graduate students'practical and innovative capabilities.This is approached through teaching modules,teaching methods,and course assessment plans,with the aim of providing strong support for the cultivation of food professionals with strong practical ability and innovation ability,as well as high professional quality.
关键词
新工科/食品感官科学/研究生教学/教学改革Key words
new engineering/Food Sensory Science/postgraduate teaching/teaching reform引用本文复制引用
出版年
2024
NETL
NSTL
万方数据