【摘要】 随着“新工科”建设的开展，传统的《食品工艺学》教学方式已经无法适应复合型工程人才的诉求。本文从新工科的理念出发，对《食品工艺学》的课程多学科融合改革进行了探索，通过巧妙重构课程大纲、创新教学组织形式等途径，打通相应的教学体系。结果表明，改革极大地提高了学生工程综合能力、创新实践能力，对新工科背景下工科类专业课程的教学改革具有可复制可借鉴价值。更多还原

【Abstract】 With the vigorous development of the "New Engineering" construction, the traditional teaching method of "Food Technology" can no longer meet the demands of composite engineering talents. Starting from the concept of new engineering, this article explores the interdisciplinary integration reform of the course "Food Technology", and through clever restructuring of the course outline and innovative teaching organization forms, connects the corresponding teaching system. The results indicate that the reform practice has greatly improved students’ comprehensive engineering ability and innovative practical ability, and has replicable and referenceable value for the teaching reform of engineering courses under the background of new engineering disciplines.更多还原