现代食品2024,Vol.30Issue(17) :48-51.DOI:10.16736/j.cnki.cn41-1434/ts.2024.17.014

基于产教融合的食品感官评价及实验课程项目化教学创新实践

Project-based Teaching Innovative Practice of Food Sensory Evaluation and Experiment Course Based on the Integration of Industry and Education

高林 刘洋 钱旭 潘秀娟 黄维民 朱继梅 季万兰 陈梦玲
现代食品2024,Vol.30Issue(17) :48-51.DOI:10.16736/j.cnki.cn41-1434/ts.2024.17.014

基于产教融合的食品感官评价及实验课程项目化教学创新实践

Project-based Teaching Innovative Practice of Food Sensory Evaluation and Experiment Course Based on the Integration of Industry and Education

高林 1刘洋 1钱旭 1潘秀娟 2黄维民 3朱继梅 4季万兰 5陈梦玲1
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作者信息

  • 1. 常熟理工学院 生物与食品工程学院,江苏 常熟 215500
  • 2. 亿滋食品(苏州)有限公司,江苏 苏州 215100
  • 3. 苏州市华测检测技术有限公司,江苏 苏州 215131
  • 4. 上海瑞玢智能科技有限公司,上海 200233
  • 5. 江苏梁丰食品集团有限公司,江苏 张家港 215600
  • 折叠

摘要

为培养能更好满足食品产业发展和岗位需求的高素质应用型人才,常熟理工学院食品感官评价及实验课程教学团队以解决真实问题为目标,产教融合为路径,通过重构实验项目内容,建设知识图谱平台、实施"目标分层、任务递进"的项目化教学策略,显著提升了学生的实践能力、解决真实问题能力,也为其服务于未来食品健康产业奠定了基础.

Abstract

In order to cultivate high-quality applied talents who can better meet the development of the food industry and the needs of enterprise positions,the teaching team of food sensory evaluation and experiment courses of Changshu Institute of Technology takes solving authentic problems as the goal and the industry-education integration as the path.By reconstructing the content of experimental projects,building a knowledge graph platform,and implementing a project-based teaching strategy of"layered objectives and progressive tasks",the practical ability and problem-solving skills of students have been significantly improved,laying a foundation for their future service in the food and health industry.

关键词

食品感官评价及实验/产教融合/知识图谱/应用型人才

Key words

food sensory evaluation and experiment/integration of industry and education/knowledge graph/applied talents

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基金项目

江苏省产教融合一流课程建设项目(苏教办高函[2022]29号)

常熟理工学院高等教育教改研究立项课题(CSLGJG20230)

常熟理工学院一流本科课程建设项目(常理工教通[2023]198号)

出版年

2024
现代食品
国家粮食储备局郑州科学研究设计院

现代食品

影响因子:0.169
ISSN:2096-5060
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