在“双一流”学科建设和“课程思政”双重背景下,江南大学食品科学与工程专业对开设了近40年的《食品感官评定》课程进行改革,新开设《食品感知学》课程,教学框架重点包括食物刺激及其感知的物质基础、食品刺激触发的情绪认知以及消费者认知驱动下的未来食品设计3个方面,将思政元素融于教学当中,以期达到提升教学效果和德育育人的目的。针对以往教学过程中存在的主要不足,通过教学方法及考核评价办法的改革创新,进行了初步的探索和实践,取得了良好的教学效果。
Under the background of “double first-class” subject construction and “ideological and political curriculum”, the course of food sensory evaluation opened nearly 40 years has been reformed and new course of Food Perception has been opened in the major of Food Science and Technology in Jiangnan university. The teaching framework included food stimuli and their material base of perception, emotion recognition triggered by food stimuli, and future of food design driven by consumer cognition. The ideological and political elements were integrated into the teaching in order to achieve the purpose of improving teaching effect and moral education. In view of the main deficiencies existing in the past teaching process, the preliminary exploration and practice were carried out through the reform and innovation of teaching methods and assessment methods. At present, better teaching effects have been achieved.
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