臧金红 朴美子

摘 要：特种发酵功能食品课程是食品科学与工程学院为食品相关专业学生开设的一门综合性强且与生产实际紧密联系的专业选修课，意在为食品类相关专业学生提供食品发酵领域的专业认知及探索实践。通过该课程的学习可以培养学生的创新意识，为食品加工行业培养高素质的专业人才，促进发酵食品行业的可持续发展。近年来，通过合理利用多媒体教学、增加体验式教学、加强互动式教学，结合现代智慧教学理念，形成了实验性教学模式，显著调动了学生的学习积极性，增强了学生的知识综合能力和动手能力。该文总结了相关教学改革经验，以期为食品类相关专业教学改革发展提供一些思路。

关键词：特种发酵功能食品;教学改革;实验式教学

中图分类号 G642.0文献标识码 A文章编号 1007-7731（2021）12-0162-03

Teaching Exploration and Innovation of Special Fermented Functional Foods Course

ZANG Jinhong1 et al.

（1Special Food Research Institute， Qingdao Agricultural University， Qingdao 266109， China）

Abstract： “Special Fermented Functional Food” is a major elective course set up by the College of Food Science and Engineering for students majoring in food， that is comprehensive and closely related to production practice. It aims to provide professional cognition and exploration practice in the field of food fermentation for students.This course is helpful to cultivate students' innovation consciousness， cultivate high-quality professionals for the food processing industry， and promote the sustainable development of the fermented food industry. In recent years， we made reasonable use of multimedia teaching， increased experiential teaching， strengthened interactive teaching， combined with modern wisdom teaching philosophy， and formed our own experimental teaching mode. It significantly mobilized the students′ learning enthusiasm， enhanced the students' comprehensive knowledge ability and practical ability. The teaching reform experience was summarized as follows， expected to provide some ideas for the teaching reform and development of food-related majors.

Key words： Special fermented functional food; Teaching reform; Experimental teaching

1 引言

隨着科技的快速发展和人们生活水平的提升以及“健康中国2030”等国家重大战略的实施，社会对食品工程技术人才提出了更高的要求。因此，大学要培养本领过硬的高素质创新人才，为我国食品行业的发展不断注入新鲜血液。特种发酵功能食品在此背景下应运而生。

青岛农业大学食品科学与工程学院为食品类相关专业学生在第7学期开设了“特种发酵功能食品”课程（1.5个学分，共计40个课时，其中实验课为16个学时）。作为一门新兴学科，要想实现特种发酵功能食品专业教学质量的提升，需要教育工作者深入开展行业实践，及时更新教学内容，不断更新知识，使教学紧跟学科发展前沿，并深入结合本行业人才的培育特点，制定出符合本课程的教学改革策略。……