首页|"产学研创"融合视角下"葡萄酒工艺学"课程教学改革与探索

"产学研创"融合视角下"葡萄酒工艺学"课程教学改革与探索

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"葡萄酒工艺学"为葡萄与葡萄酒专业的核心课程,是学生掌握葡萄酒酿造工艺,解决酿酒过程中问题,探索研发新技术,实现生产优化的学科基础.文章针对教学中存在课程内容与产业相分离、教学手段及方式不够丰富、欠缺实践创新等问题进行全面分析.结合教育现代化的总目标,从教学理念、教学内容、教学模式、教学平台及考核方式等方面提出教学改革,探索以"产学研创"融合的应用型课程教学新模式,提高该课程的教学质量,也为其他开设该课程的高校教学改革提供参考.
Reform and Exploration of"Wine Enology"Based on the Concept of"Industry-University-Research-Innovation"
"Wine Enology"is the core subject course of Viticulture and Enology major.It is the discipline basis for students to master winemaking technology,to solve problems in the winemaking process,and to explore and develop new technologies to optimize production process.This paper makes a comprehensive analysis of the problems in the teaching process,such as the separation of course content from industry,insufficient teaching means and methods,and lack of practice and innovation.Combining with the goal of education modernization,this paper proposes teaching reform from the aspects of teaching concept,teaching content,teaching mode,teaching platform and evaluation method,and explores a new model of application-oriented curriculum teaching that integrates"production,study,research and innovation"to improve the teaching quality of this course,and to provide reference for the teaching reform of other universities which have this course.

Wine Enologyindustry-university-research-innovationteaching reform

罗华、冯翠萍、王君、刘敏、魏如腾

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山西农业大学(太谷 030801)

葡萄酒工艺学 产学研创 教学改革

2024

食品工业
上海市食品工业研究所

食品工业

影响因子:0.47
ISSN:1004-471X
年,卷(期):2024.45(7)