【摘要】 食品科学与工程专业实验课程是支撑理论课程学习、提高人才培养质量的关键环节。但相关的骨干实验课程改革步伐相对滞后,缺乏探索性实验,填鸭式教学明显,部分实验内容陈旧,课程考核改革滞后,影响专业的整体改革成效和人才培养质量。为此,建议增加设计性/研究性实验,降低实验报告考核占比,引入虚拟仿真实验及第三方考核评价,以推动食品科学与工程骨干实验课程的改革,提高人才培养质量。更多还原

【Abstract】 The experimental course of food science and engineering is the key link to support the study of theoretical courses and to improve the quality of personnel training. However, the reform of relevant backbone experimental courses lags behind,lacking exploratory experiments, obvious cramming teaching, part of the experimental contents are outdated, and the reform of course assessment lags behind, which affects the overall reform effect of the specialty and the quality of talent training.Therefore, propose to increase design/research experiments, to reduce the proportion of experimental report assessment,to introduce virtual simulation experiments and third-party assessment and evaluation, so as to promote the reform of food science and engineering backbone experimental courses and to improve the quality of personnel training.更多还原