[1]赵 琤 李昊樾 郭静婕 潘肖宏 段华柏 常馨元.“食品感官与物理检验技术”课程思政建设的研究与实践[J].大众科技,2022,24(11):133-135.
　Research and Practice on Curriculum Ideological and Political Construction of Food Sensory and Physical Inspection Technology[J].Popular Science & Technology,2022,24(11):133-135.
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“食品感官与物理检验技术”课程思政建设的 研究与实践()
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《大众科技》[ISSN:1008-1151/CN:45-1235/N]

卷:
24
期数:
2022年11
页码:
133-135
栏目:
科技人力资源
出版日期:
2022-11-20

文章信息/Info

Title:
Research and Practice on Curriculum Ideological and Political Construction of Food Sensory and Physical Inspection Technology
作者:
赵 琤1 李昊樾1 郭静婕1 潘肖宏2 段华柏3 常馨元4　
（1.广西农业职业技术大学，广西 南宁 530007； 2.广西农垦明阳生化有限公司，广西 南宁 530226； 3.广西壮族自治区药品监督管理局，广西 南宁 530029； 4.广西壮族自治区食品药品审评查验中心，广西 南宁 530029）
关键词:
食品感官与物理检验技术; 课程思政; 职业教育; 教学改革
Keywords:
food sensory and physical inspection technology curriculum ideology and politics vocational education teaching reform
文献标志码:
A
摘要:
“食品感官与物理检验技术”是一门实践性强、应用性广的食品专业核心课程，是从事食品检测、食品安全管理等工作必须掌握的重要技能。相关岗位不但要求从业人员具有扎实的专业基础知识与熟练的操作技能，更须具备高尚的理想、坚定的信念、良好的品格，在实际工作中能够发挥敬业、精益、专注、创新的工匠精神。文章介绍了在教学实践中主讲教师立足课程知识体系，深入挖掘与专业知识、专业技能相关性强的思想政治元素，并将其开发形成典型案例写入课程标准。为更好地培养德才兼备的新型职业技能人才，进行教学探索和实践活动。
Abstract:
Food Sensory and Physical Inspection Technology is a core course for food majors with strong practicality and wide application, and is an important skill that must be mastered in food inspection, food safety management and other work. Relevant posts require employees not only to have solid professional basic knowledge and skilled operating skills, but also to have lofty ideals, firm beliefs, good character, and be able to play the spirit of dedicated, lean, dedicated, innovative craftsman in practical work. The article introduces that in teaching practice, the lecturer, based on the curriculum knowledge system, deeply excavates the ideological and political elements that are closely related to professional knowledge and skills, and writes typical cases into the curriculum standards. The teaching exploration and practical activities are carried out in order to better cultivate new vocational and technical talents with both ability and moral integrity.

参考文献/References:

[1]　赵琤，黄友琴. 食品感官检验课程改革的探索与思考[J]. 轻工科技，2018，34(11): 196-198. [2]　中国新闻网. 上海超市阿姨灭蚊13年研究蚊虫作息表[EB/OL]. https://www.chinanews.com.cn/shipin/cns/2021/ 08-26/news899122.shtml，2021-08-26. [3] 赵镭，张璐璐，史波林，等. 花椒麻度感官评价自校准线性标度的建立[J]. 中国食品学报，2015(10): 211-216. [4] 王素霞，赵镭，史波林，等. 基于差别度的电子舌对花椒麻味物质的定量预测[J]. 食品科学，2014，35(18): 84-88. [5] 高夏洁，钟葵，赵镭，等. 我国不同产区花椒油的椒麻感官特性及物质组成[J]. 食品科学，2022(8): 281-287. [6] 南方都市报. 网红冬奥智慧餐厅系广东顺德“智造”巴赫打卡点赞[EB/OL]. https://m. weibo. cn/1644489953/ 4736799295671831，2022-02-14. [7] 河北日报. 河北旅游职业学院服务团队入驻冬奥村[EB/OL]. https://m.weibo.cn/1623340585/47153403299107 11， 2021-12-17.

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备注/Memo

备注/Memo:
【收稿日期】2022-09-19 【基金项目】《食品感官与物理检验技术》课程思政建设的研究与实践（KCSZ1922）；《食品感官与物理检验》院级网络精品课程建设项目（YJK1507）。 【作者简介】赵琤（1981－），女，广西农业职业技术大学讲师，研究方向为食品安全与检测技术。
更新日期/Last Update: 2023-03-09