食品专业人才的专业素养与思想道德品质的培养对食品安全与社会发展至关重要,传统的《食品分析》教学模式已不能满足食品科学与工程专业人才培养目标的需求。基于大连工业大学食品科学与工程一流特色学科和一流课程建设,课程团队对《食品分析》课程积极进行教学创新改革的探索与实践,重新准确定位课程目标,探索了课程思政教育的实施路径,创新教学方法,建立了多元化过程性课程考核体系和目标达成度评价体系,并持续进行改进。实践表明,以学生为中心的任务驱动法和融入思政教育的教学改革,贯穿以考促学的过程性考核评价体系,激发了学生的专业学习兴趣和潜能,学生分析解决问题的能力和专业素养得到提高。为食品专业其他相关课程的教学改革提供了参考。

The professional and moral quality of food professionals is crucial to food safety and social development. The traditional teaching mode of Food Analysis course can no longer meet the needs of talent training objectives in Food Science and Engineering. Based on first-class discipline construction of Food Science and Engineering and first-class course construction, we have explored the teaching innovation reform in Food Analysis course, accurately positioned curriculum objectives, explored the implementation path of curriculum ideological education, innovative teaching methods, established diversified process course evaluation system and scientific evaluation course system by target achievement degree method. Practices showed that the student-centered task-driven method and the teaching reform integrated into ideological and political education, as well as the process assessment and evaluation system, which has significantly stimulated students’ interest and potential in professional course learning, and students’ curriculum ability and professional quality in analyzing and solving problems have been significantly improved. This also provides a reference for the teaching reform of other related courses in Food Science and Engineering.