谢中国，王芙蓉，徐文思，杨祺福，王伯华

（湖南文理学院生命与环境科学学院，湖南常德 415000）

摘要：基于食品酶制剂产业发展对人才素质的要求，通过丰富教学内容、优化教学模式等多举措构建产教融合的《食品酶学》课程教学改革路径，取得了较为显著的教学效果，课程建设提高了教学质量，提升了学生的专业素养和分析问题、解决问题的能力，培养了与产业发展需求高度契合的高素质应用型人才。

关键词：食品酶学；教学改革；产教融合；应用型人才

中图分类号：G642    文献标识码：A    文章编号：1674-506X（2023）02-0139-0004

Teaching Reform and Practice of Food Enzymology Course Based on Industry and Education Integration

XIE Zhongguo，WANG Furong，XU Wensi，YANG Qifu，WANG Bohua

（College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde Hunan 415000, China）

Abstract: Based on the demand for talents in the development of food enzyme industry, the teaching reform of “food enzymology”course has been implemented through the integration of industry and education, enhancing the contents of teaching and the innovation of teaching mode. The teaching effect is remarkable, the teaching quality is improved with the construction of course, it improves students' professional knowledge and the ability to analyze and solve problems, enhances the matching between the industrial development and the high-quality application-oriented talent cultivation.

Keyword: Food enzymology; teaching reform; industry and education integration; application-oriented talent

doi: 10.3969/j.issn.1674-506X.2023.02-022

收稿日期：2022-03-20

基金项目：湖南省普通高等学校教学改革研究项目（HNJG-2021-0164，HNJG-2022-0237）；2020年湖南省新农科研究与改革实践项目“地方院校新农科双创人才培养模式创新实践”

作者简介：谢中国（1980-），男，博士，副教授。研究方向：农副产品综合利用研究。

引用格式：谢中国,王芙蓉,徐文思,等.基于产教融合的《食品酶学》课程教学改革与实践[J].食品与发酵科技,2023,59(2):139-142.