首页|"食品物理化学"多学科交叉融合人才培养体系探索实践

"食品物理化学"多学科交叉融合人才培养体系探索实践

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针对"食品物理化学"相关理论概念抽象、授课内容与应用场景关联度低、学生缺乏学科交叉思维能力等问题,调整优化教学范畴与重点,探索多学科融合培养体系教学模式.通过强化学科交叉特征、鼓励学生自主创新、有机融合思政教育等教学手段,培养学生跨学科交叉思维能力,引导学生树立正确的价值观和社会责任感.此外,运用启发式教学方法、设定开放性实践项目等手段,提升了学生的创新思维能力、动手能力和交流沟通能力.
Exploration and Practice of Interdisciplinary Talent Cultivation System in Food Physical Chemistry
In response to the issues of abstract theoretical,low relevance between teaching content and application,and lack of interdisciplinary thinking ability in Food Physical Chemistry,this educational reform project adjusted and optimized the teaching scope and focused on exploring a new efficient interdisciplinary integration cultivation system teaching model.By strengthening the interdisciplinary characteristics,encouraging students'independent innovation,and integrating ideological and political education,this project aimed to cultivate students'interdisciplinary thinking ability and guide them to establish correct values and a sense of social responsibility.Through the use of heuristic teaching methods and open-ended practical projects,students'innovative thinking ability,practical,and communication abilities had been effectively enhanced.

Food Physiscs and Chemistryinterdisciplinaryideological and political education

李媛、刘锦芳、梅晓宏、都鹏程、袁芳

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中国农业大学食品科学与营养工程学院,北京 100083

食品物理化学 学科交叉 思政教育

2024

农产品加工
山西省农业机械化科学研究院 山西省农产品加工装备技术管理站 山西省农业产业化协会

农产品加工

影响因子:0.648
ISSN:1671-9646
年,卷(期):2024.(24)