摘要
《畜产品加工学》是以畜禽为对象,研究其原料(肉、奶、蛋)及副产品(皮、毛、绒、骨、血、内脏)等加工原理和工艺流程,是一门结合了理、工、农、法律、技术和管理的综合型学科,是动物科学、食品科学与工程等的专业课程。随着“大食物观”理念的提出,为在高校落实立德树人的育人目标,充分发挥《畜产品加工学》课程思政教育的渠道作用,该文从本校该课程教学存在的问题、改革措施(结合多种教学方式、融入思政元素和改进课程考核方式)方面进行了改革与初步实践探索,力求提高《畜产品加工学》的教学质量,培养满足时代需求的知识、能力、素质“三位一体”人才。
“Animal Product Processing” is a comprehensive discipline that focuses on livestock and poultry, studying the processing principles and processes of their raw materials (meat, milk, and eggs) and by-products (skin, hair, velvet, bone, blood, and viscera). This discipline combines science, engineering, agriculture, law, technology, and management, making it a professional course in animal science, food science and engineering major. With the proposal of the “big food view” concept, in order to implement the educational goal of moral education and talent cultivation in universities, and fully leverage the role of ideological and political education in the course of animal product processing, this article conducts teaching reforms and preliminary practical explorations. Here, we focus on the aspects of the problems and reform measures related to teaching this course in our school, including combining multiple teaching methods, integrating ideological and political elements, and improving course assessment methods. Our goal is to improve the teaching quality of “Animal Product Processing”, and cultivate a “Trinity” of knowledge, ability, and quality talents that can meet the needs of the times.
出处
《创新教育研究》
2023年第12期3767-3773,共7页
Creative Education Studies
