引用本文:贺羽, 王帅, 宋慧.新工科背景下的食品工程原理教学模式改革及评价体系构建[J].西南师范大学学报(自然科学版),2019,44(8):134~138
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新工科背景下的食品工程原理教学模式改革及评价体系构建
贺羽, 王帅, 宋慧
徐州工程学院 食品(生物)工程学院/江苏省食品资源开发与质量安全重点建设实验室, 江苏 徐州 221018
摘要:
结合国家教育部对“新工科”建设的新要求,以食品科学与工程专业在工程教育认证过程中开展的课程改革为切入点,基于以学生为中心、产出导向教育和持续改进3大工程认证核心理念,在课程目标制定、教学改革实施和课程达成评价方面探索本专业核心课程《食品工程原理》的教学思路和措施,以期为应用型本科院校的教学改革和持续发展提供参考和借鉴.
关键词:  工程教育认证  应用型本科院校  课程改革  食品工程原理
DOI:10.13718/j.cnki.xsxb.2019.08.022
分类号:G642
基金项目:江苏省高校品牌专业建设工程资助项目(PPZY2015B153);徐州工程学院教研课题(YGJ1737).
Curriculum Reform and Evaluation System Construction of Food Engineering Principle Based on the New Engineering Accreditation
HE Yu, WANG Shuai, SONG Hui
College of Food(Biological) Engineering/Jiangsu Key Construction Laboratory of Food Resources Development and Quality Safe, Xuzhou University of Technology, Xuzhou Jiangsu 221018, China
Abstract:
It is one of the effective ways to promote the professional comprehensive strength by promoting engineering education accreditation in application oriented institutes. Food science and engineering in Xuzhou University of Technology has passed the accreditation, and in this paper the curriculum reform of food engineering principle was discussed closely around establishing curriculum goals, implementing teaching reformation and evaluating achievement of course. All these works were executed based on three core ideology of engineering education accreditation including student centered, outcome based education and continuous quality improvement. This may providing the reference for future sustainable development and curriculum reform to application oriented institutes.
Key words:  engineering education association  application oriented institutes  curriculum reform  food engineering principle
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