新工科背景下"食品工程与设备综合设计"课程的改革与探索
Reform and Exploration of the Practical Course of"Comprehensive Design of Food Engineering and Equipment"under the Background of New Engineering
朱士臣 1柯志刚 1陈慧 1张建友 1周绪霞 1刘书来1
作者信息
- 1. 浙江工业大学食品科学与工程学院(杭州 310014)
- 折叠
摘要
新工科建设是我国工程教育的改革方向.从新工科和工程教育认证理念出发,以浙江工业大学食品科学与工程学院"食品工程与设备综合设计"课程为改革对象,阐述课程存在主要问题,提出课程教育改革体系实施方案及课程改革的关键点(教学内容、教学模式、教学课程联动、考核方式改进等),并通过多课程跨学科的协同联动发展、引入虚拟仿真教学模式、强化过程性考核,将专业知识与实践教育融为一体,全面提升食品专业学生的工程实践能力,并为新工科背景下其他食品专业设计实践类课程的开展与建设提供借鉴.
Abstract
New engineering construction is the reform direction of engineering education in China.Based on the concept of new engineering and engineering education certification,the main problems existing in course"Comprehensive Design of Food Engineering and Equipment"in the college of Food Science and Engineering,ZJUT,are expounded.The corresponding reforms in terms of teaching content,teaching mode,teaching course linkage,assessment method improvement,etc.are proposed.Introduce the virtual simulation teaching mode,the coordinated development of multi-courses and interdisciplinary,integrate professional knowledge with practical education,and be contributed to development of the students with engineering practice ability and innovation ability.It provides references for the development and construction of other design courses.
关键词
新工科/工程教育/食品工程与设备综合设计/教学改革与探索/设计实践Key words
new engineering/engineering education/Comprehensive Design of Food Engineering and Equipment/teaching reform and exploration/design courses引用本文复制引用
出版年
2024
NETL
NSTL
万方数据