在食品行业飞速发展的形势下,高校食品专业课程的教学改革也需加快进行。传统教学中重理论轻实践、重专业素养轻思想政治等问题亟需解决。对于食品等工程类学科的学生来说,成为应用型人才是时代所需。同时,作为关系民生的行业,近年来发生的一系列食品安全事件让部分消费者对中国的食品质量忧心忡忡。要想挽回消费者对我国食品安全的信心,需要食品从业者担负起责任,良心经营,对消费者的健康负责。因此,需要在高校的食品课程教育中加大实践及思政元素的融入。该文主要以《发酵食品工艺学》和《食品感官评价》2门课程为例,探索一些教学改革方法在食品专业课程中的应用,为相关课程的教学改革提供有益的参考。

Under the rapid development of food industry,the teaching reform of food major courses in universities should be carried out immediately.The problems in traditional teaching,such as emphasizing theory over practice,emphasizing professional knowledge over ideological and political education,need to be solved urgently.For students of engineering disciplines,like food major,the application talents are required nowadays.At the same time,as an industry related to people's livelihood,a series of food safety incidents in recent years have made some consumers worried about the quality of food in China.In order to restore consumers' confidence in China's food safety,food practitioners need to take responsibility,operate conscientiously,and be responsible for the health of consumers.Therefore,it is necessary to increase the integration of practice and ideological and political elements in education of food course in colleges and universities.This paper mainly takes two courses,Fermented Food Technology and Food Sensory Evaluation,as examples to explore the application of some teaching reform methods in food specialty courses,so as to provide useful references for the teaching reform of other courses.