新工科背景下“乳与乳制品工艺学”教学改革与实践

Teaching Reform and Practice of “Milk and Dairy Products Technology” under the Emerging Engineering Education Context

摘要: 新工科建设对食品科学与工程类专业人才培养提出了强化工程实践能力与跨界创新素养的新要求。针对《乳与乳制品工艺学》传统教学中实践环节薄弱、创新训练缺位及职业素养培育不足等核心问题，文章系统阐述了课程教学改革路径：构建“认知实习–综合实训–生产实习–创新产品设计”四位一体的递进式实践教学体系，将课程思政深度融入理论教学与产教融合全过程，并建立多元化考核评价机制。改革实践表明，该体系有效激发了学生学习内驱力，显著提升了学生的工程操作能力、复杂问题解决能力及创新创业意识，学生科创竞赛获奖成果与企业评价反馈良好。本项改革为新工科背景下食品类专业核心课程的教学模式重构提供了可借鉴的实践范例。

Abstract: The Emerging Engineering Education initiative imposes new demands on talent cultivation in Food Science and Engineering majors, emphasizing enhanced engineering practice capabilities and interdisciplinary innovation competence. In response to the core issues prevalent in traditional teaching of Milk and Dairy Products Technology, namely weak practical components, insufficient innovation training, and inadequate professional ethics cultivation, this paper systematically elaborates on the reform pathways for the course. We have constructed a four-tier progressive practical teaching system integrating cognitive internship, comprehensive training, production internship, and innovative product design, deeply integrated curriculum ideology and politics throughout both theoretical instruction and industry-education integration, and established a diversified assessment and evaluation mechanism. Reform practice demonstrates that this system effectively stimulates students’ intrinsic learning motivation, significantly improves their engineering operation skills, complex problem-solving abilities, and entrepreneurial innovation awareness, with favorable outcomes reflected in student awards from science and technology competitions and positive employer feedback. This reform provides a replicable practical paradigm for the pedagogical restructuring of core courses in food-related majors under the Emerging Engineering Education framework.