工业4.0背景下“发酵制品加工”课程的数字化教学资源开发和实践探索

Development and Practical Exploration of Digital Teaching Resources for the Curriculum of “Fermentation Product Processing” in the Industry 4.0 Era

摘要: “发酵制品加工”课程作为农产品加工与质量检测专业的核心课程之一，具有较强的应用性和实践性，工业4.0时代，需要更加强调对学生的实践能力与创新能力的培养。目前该课程实验教学环节存在缺乏大型工艺设备，易受场地限制，设备更新不及时等问题，影响实践教学效果。线上线下相结合的混合式教学模式是解决该问题的重要手段，为了更好实现这种混合教学模式，必须对发酵制品加工课程在数字化教学资源建设及应用方面做深入研究和探索。本文阐述了以智慧职教为平台的工业4.0背景下“发酵制品加工”课程数字化教学资源开发的设计思路、实施过程及应用，对提升教学能力，提高教学效果，培养出更多面向发酵食品行业一线需要的、实践技能强并有良好职业素养的应用型人才具有重要作用。

Abstract: As one of the core curriculums in the field of agricultural product processing and quality testing, the curriculum of “Fermented Product Processing” has strong applicability and practicality. In the In-dustry 4.0 era, more emphasis needs to be placed on cultivating students’ practical and innovative abilities. At present, there are problems in the experimental teaching process of this curriculum, such as the lack of large-scale process equipment, susceptibility to site limitations, and delayed equipment updates, which affect the effectiveness of practical teaching. The combination of online and offline blended teaching mode is an important means to solve this problem. In order to better achieve this blended teaching mode, it is necessary to conduct in-depth research and exploration on the construction and application of digital teaching resources in the fermentation product processing curriculum. This article elaborates on the design ideas, implementation processes, and ap-plications of digital teaching resource development for the “Fermented Product Processing” curric-ulum under the background of Industry 4.0, which is based on smart vocational education. It plays an important role in improving teaching ability, improving teaching effectiveness, and cultivating more applied talents with strong practical skills and good professional literacy that meet the front-line needs of the fermented food industry.