绿色数字化背景下"发酵乳新产品开发与设计"课程的改革与实践
The Reform and Practice of the Course of"New Product Development and Design of Fermented Milk"Under the Background of Green Digitalization
刘延岭 1邓林 1刘丽平 2向松涛2
作者信息
- 1. 四川工商职业技术学院,四川 都江堰 611830
- 2. 新希望乳业股份有限公司,四川 成都 610000
- 折叠
摘要
"发酵乳新产品开发与设计"课程立足乳制品企业发酵乳新产品开发为基础,结合现代生物技术应用,运用虚拟仿真软件、VR技术和模糊数学感官评价法等数字化手段进行实践教学.在教学过程中,引入虚拟仿真、VR技术等"虚拟数字化+"技术手段,利用产教融合平台,根据《食品安全国家标准—发酵乳》等国家行业标准和"食品研究与开发创新创意大赛"等赛事标准,通过超星学习通进行教学管理,建立"四方两维"全过程成果导向评价考核体系,融入思想政治教育,创建"课前试做-课中学做-课后实做"的"三艺合一,德规技融合"的教学模式,打造"有用、有趣、有效、有情"的"四有"课堂.
Abstract
Based on the development of new fermented milk products in dairy enterprises,the course of"Development and Design of New Fermented Milk Products"combines the application of modern biotechnology and uses digital means such as virtual simulation software,VR technology and fuzzy mathematical sensory evaluation method to carry out practical teaching.In the teaching process,the introduction of virtual simulation,VR technology and other"virtual digital+"technical means,the use of the integration of production and education platform,according to the"National Food Safety Standard-Fermented Milk"and other national industry standards and"Food Research and Development Innovation and Creativity Competition"and other competition standards,through Chaoxing Learning Pass for teaching management,the establishment of the"four-party two-dimensional"whole-process results-oriented evaluation and assessment system,into the ideological and political education,to create a"pre-class trial-class learning-after-class practice"of"three arts in one,morality,regulation and technology integration"The teaching mode creates a"useful,interesting,effective and affectionate""four haves"classroom.
关键词
绿色数字化/发酵乳/新产品/课程改革Key words
green digitization/fermented milk/new product/curriculum reform引用本文复制引用
出版年
2024
NETL
NSTL
万方数据