【摘要】 “食品工艺学”是食品科学与工程专业的主干专业课,具有显著的工程特性。为推进食品科学与工程专业工程认证的实施,分析课程教学现状及存在问题;基于专业认证“学生中心、成果导向和持续改进”理念,明确教学目标及其对毕业要求的支撑,详细阐述教学方式改革内容,构建多元化考核和评价体系,以促进教学效果,为培养学生解决复杂工程问题的能力提供借鉴。更多还原

【Abstract】 “Food Processing Technology” is the main course of food science and engineering,which has remarkable engineering characteristics.In order to promote the implementation of engineering certification for food science and engineering,the current teaching situation and existing problems of the course are analyzed.Based on the concept of student centering,outcomesbased education,and continuous quality improvement concept,the teaching objectives and their support for graduation requirements are defined,the reform content of teaching methods is expounded in detail,and a diversified examination and evaluation system is constructed to promote the teaching effect and to provide support for cultivating students’ ability to solve complex engineering problems.更多还原