基于虚拟仿真技术培养复杂工程问题解决能力 ——以“食品工艺实训”课程为例

李翠翠1,张 剑3,刘兴丽2,周庆峰4,费 鹏1,张艳艳2*

(1.南阳理工学院张仲景康养与食品学院,南阳473000;2.郑州轻工业大学食品与生物工程学院,郑州450002;3.河南农业大学食品科学技术学院,郑州450006;4.商丘师范学院生物与食品学院,商丘476000)

摘要:培养学生具备解决复杂工程问题的能力是工程教育专业认证考核的关键,实践教学是实现这一目标的重要抓手。该文以“食品工艺实训”课程为例,分析了当前实践教学存在的问题,并以“脱水蔬菜加工”为典型案例,阐述了教学目标的设定、复杂工程问题的提出、教学过程的设计以及虚拟仿真技术的应用,明确了基于虚拟仿真技术培养学生解决复杂工程问题能力的教学路径,为其他食品类课程的教学工作提供理论依据,为工程教育和人才培养提供方法与借鉴。

关键词:复杂工程问题;虚拟仿真;食品工艺实训;脱水蔬菜加工

中图分类号::G642 文献标识码:A 文章编号:1674-506X(2025)06-0138-0006


Cultivation of the Competence of Solving Complex Engineering Problems Based on Virtual Simulation Technology

——Taking“Food Process Training”Course as an Example

LI Cuicui1,ZHANG Jian3,LIU Xingli2,ZHOU Qingfeng4,FEI Peng1,ZHANG Yanyan2*

(1.School of Zhang Zhongjing Health Care and Food,Nanyang Institute of Technology,Nanyang 473000,China;

2.School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China;

3.College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450006,China;

4.School of Biology and Food,Shangqiu Normal University,Shangqiu 476000,China)

Abstract: Cultivating students’ ability of solving complex engineering problems is the key of engineering education professional accreditation, and practical teaching is an important lever to achieve this goal. Taking “Food Process Training”course as an example,the problems existing in current practical teaching are analyzed. Serving“dehydrated vegetable processing” as a typical case, this article elaborates on the setting of teaching objectives, the proposal of specific complex engineering problems, the design of teaching processes, and the application of virtual simulation technology. It also clarified the teaching path of cultivating students’ability to solve complex engineering problems based on virtual simulation technology, providing theoretical basis for the teaching of other food related courses,as well as methods and references for engineering education and talent cultivation in China.

Keywords: complex engineering problems; virtual simulation; Food Process Training; dehydrated vegetable processing

doi: 10.3969/j.issn.1674-506X.2025.06-020


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