赵 凤*，于亚莉，常艳娇，张晓光

（吉林大学食品科学与工程学院，长春130062）

摘要：在人才强国的时代背景下，高等教育的目标正逐步从知识传授向能力培养转变。研究表明传统教学模式在学生能力培养方面的效果有限，需要改进。以高阶思维培养为导向，该文介绍了教学团队在“食品酶学概论”课程中采取的多项改革举措，涉及教学内容、教学模式、教学手段和方法、教学评价等方面。实践证明这些教学改革方法提升了学生的课堂主体意识，并提高了问题分析、评判、创新等高阶思维能力。该课程采取的教学改革举措普适性强，可为工科课程教学效果的提升提供参考。

关键词：高阶思维能力；酶学；教学内容；教学模式；教学方法；教学评价

中图分类号：G642 文献标识码：A 文章编号：1674-506X（2025）04-0158-0007

Teaching Reform and Practice of“Introduction to Food Enzymology”Course Guided by the Cultivation of Higher-order Thinking

ZHAO Feng*，YU Yali，CHANG Yanjiao，ZHANG Xiaoguang

(College of Food Science and Engineering，Jilin University，Changchun 130062，China)

Abstract: In the time context of strengthening the country with talents， the goal of higher education is gradually shifting from imparting knowledge to cultivating abilities. Research shows traditional teaching mode has limited effect in cultivating students’abilities，thus requiring improvement. Guided by the cultivation of higher-order thinking skills，this article introduces multiple reform measures taken by the teaching team in the course of “Introduction to Food Enzymology”， involving teaching content， teaching mode， teaching techniques and methods， teaching evaluation， etc. Practice has proven that these teaching reform methods have enhanced students’subject consciousness in the classroom，and improved their higher-order thinking skills including problem analysis，evaluation，innovation，etc. The teaching reform measures adopted in this course have strong universality，which can provide reference for improving the teaching effectiveness of engineering courses.

Keywords: higher-order thinking skill；enzymology；teaching content；teaching mode；teaching method；teaching evaluation

doi: 10.3969/j.issn.1674-506X.2025.04-024