[1]汪　磊　宁　芯　谭明雄　陈　渊　李　娜　施灿璨　曹笑皇　罗志辉.《食品工艺学》课程思政教学设计探究[J].大众科技,2022,24(07):145-147.
　Exploration of Curriculum Ideological and Political Teaching Design in Food Technology[J].Popular Science & Technology,2022,24(07):145-147.
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《食品工艺学》课程思政教学设计探究()
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《大众科技》[ISSN:1008-1151/CN:45-1235/N]

卷:
24
期数:
2022年07
页码:
145-147
栏目:
科技人力资源
出版日期:
2022-07-20

文章信息/Info

Title:
Exploration of Curriculum Ideological and Political Teaching Design in Food Technology
作者:
汪　磊1; 2　宁　芯1　谭明雄1; 2　陈　渊1; 2　李　娜1　施灿璨1　曹笑皇1　罗志辉1; 2
（1.玉林师范学院化学与食品科学学院，广西 玉林 537000； 2.广西农产资源化学与生物技术重点实验室，广西 玉林 537000）
关键词:
食品工艺学; 课程思政; 思政元素; 教学设计
Keywords:
food technology curriculum ideology and politics ideological and political elements teaching design
文献标志码:
A
摘要:
“课程思政”能全面激活教师的教育自觉，高效激发学生学习的内生动力，有力提升课程内涵、课程质量和课堂管理成效。文章基于《食品工艺学》的教学内容挖掘与社会主义核心价值观、工匠精神、劳动教育相关的课程思政元素，发挥课程的德育功能，采用课程思政形式强化食品专业理论知识与政治素养、国家崛起、民族复兴之间的内在关联，引导学生塑造正确的“三观”，最终实现专业技能培养和品德塑造的双重教学目标。
Abstract:
"Curriculum ideology and politics" can fully activate teachers educational consciousness, efficiently stimulate students endogenous motivation for learning, and effectively improve curriculum connotation, curriculum quality and classroom management effectiveness. Based on the teaching content of Food Technology, this paper excavates the ideological and political elements of the curriculum related to socialist core values, craftsman spirit and labor education, gives full play to the moral education function of the curriculum, adopts the form of ideological and political education of the curriculum, strengthens the internal relationship between the professional theoretical knowledge of food and political literacy, the rise of the country and the rejuvenation of the nation, and guides students to shape the correct "three outlooks". Finally, the dual teaching goals of professional skills training and moral character building will be achieved.

参考文献/References:

[1]　中共中央办公厅，国务院办公厅. 关于深化新时代学校思想政治理论课改革创新的若干意见[EB/OL]. https://baijiahao.baidu.com/s?id=1641837325090044095&wfr=spider&for=pc，2019-8-14. [2]　中华人民共和国教育部. 关于深化本科教育教学改革全面提高人才培养质量的意见[EB/OL]. https://news.szcu. edu.cn/2019/1206/c155a34750/page.htm，2019-10-21. [3]　肖云. 课程思政融入《功能性食品》教学的应用探讨[J]. 武汉职业技术学院学报，2021，20(3): 51-54. [4]　汪磊，游新勇，王国泽，等. 食品科学与工程专业实习教学改革的探讨[J]. 农产品加工，2013(14): 82-83，88. [5]　金建昌，王楠，严小平，等. “食品工艺原理”课程思政融合教育的探索实践[J]. 农产品加工，2021(7): 117-120. [6]　周峰. 食品安全类课程融入课程思政教育的路径分析[J]. 食品界，2022(4): 122-124. [7]　郑清，张红，张龙，等. 食品专业课程融入思政教育的探析[J]. 广东化工，2020，47(19): 224-225. [8]　邹孝强. 食品专业课程中增强思政教育效果的途径探索[J]. 科教文汇，2021(11): 70-72. [9]　宁芯，谭明雄，崔海波，等. 岭南特色《食品工艺学》-基于广西一流本科课程建设的探索[J]. 食品工业，2021，42(8): 246-249. [10] 聂小宝，程丽林，李松林，等. 高校食品类专业教育的改革探究-以"食品工艺学"为例[J]. 农产品加工，2020(12): 108-110.

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备注/Memo

备注/Memo:
【收稿日期】2022-05-20 【基金项目】玉林师范学院虚拟仿真实验教学一流本科课程项目（19FZKC01）；玉林师范学院高等教育本科教学改革工程项目（2021XJJGZD17）；玉林师范学院线下一流本科课程项目（19FZKC01）；广西高等教育本科教学改革工程重点项目（2021JGZ149）。 【作者简介】汪磊（1984－），男，玉林师范学院化学与食品科学学院、广西农产资源化学与生物技术重点实验室副教授，博士，研究方向为食品化学与营养学。 【通信作者】罗志辉（1980－），男，玉林师范学院化学与食品科学学院、广西农产资源化学与生物技术重点实验室教授，博士，研究方向为食品检测。
更新日期/Last Update: 2022-09-08