《油脂加工概论》是江南大学食品科学与工程国家一流本科专业核心课程,课程旨在培养学生油脂加工方面的专业知识,并提高学生的工程实践以及分析和解决实际问题的能力,但目前该课程的教学存在“教学内容重理论,轻实践;教学方式重灌输,轻启发;知识运用重模仿,轻创新;教师重科研,轻教学”等问题。基于以上问题,《油脂加工概论》教学改革的方向是知识结构理论与实践相融合,培养学生实践能力;课堂教学多元教学方式相融合,激发学生学习兴趣,引导学生主动思考;人才培养模式课堂教学和课外延伸相融合,培养学生动手和创新能力;师资队伍研教融合,全面加强师资队伍建设,从而更好地达成《油脂加工概论》的课程教学目标,实现对学生的知识传授和能力培养的有机统一。经过上述教学改革之后,该课程的学生评价、督导评价以及教学质量排名进步明显,2020和2021年《油脂加工概论》的教学质量排名位列江南大学食品学院所有课程前2%,学生多次在全国顶级的学科竞赛上获奖,并获校级和省级多项荣誉,表明学生的知识水平和创新能力显著提升,为油脂工业的可持续发展输送了一支高素质、专业化的人才队伍。

Introduction to Oil Processing is a core course of the National First-Class Undergraduate program in Food Science and Technology of Jiangnan University. This course aims to develop students’ professional knowledge of oil processing and focuses on improving their engineering practice and their ability to analyze and solve practical problems. However, the current teaching has problems such as teaching content emphasizes on theory but not practice; teaching methods emphasize on explanation but not inspiration; knowledge application emphasizes on imitation but not innovation; faculty focuses on research but not teaching. Based on the above problems, the direction of teaching reform of Introduction to Oil Processing is to train students’ practical ability by the integration of theory and practice in knowledge structure, to stimulate students’ learning interest by the combination of multiple teaching methods in classroom teaching, to train students’ operational and innovative ability by the integration of classroom teaching and extra-curricular extension in talent training mode, and to strengthen teachers’ construction by simultaneously improving teachers’ scientific research and teaching level. In this way, the objectives of Introduction to Oil Processing course can be better achieved, and the organic unity of knowledge transfer and competence training for students can be realized. After the teaching update, student evaluation and supervisor evaluation of this course have improved significantly, and the overall teaching quality ranking of Introduction to Oil Processing in 2020 and 2021 was ranked in the top 2% of all courses at School of Food Science and Technology, Jiangnan University. In addition, students have won numerous awards at top national subject competitions and have received many honors at school and provincial level. This demonstrates a significant increase in students’ knowledge and innovation, and provides a highly qualified and professional workforce for the sustainable development of the lipids industry.