郭  永

（黄河水利职业技术学院，开封 475004）

摘要：中华饮食文化蕴含着丰富的智慧和内涵。本课题组在高职食品专业“食品化学”教学过程中进行了中华饮食文化与理论教学案例式、与实训教学沉浸式、与专题训练创新式“三耦合”的育人实践，探索“食品化学”课程思政育人新途径，切实落实立德树人的根本任务。

关键字：中华饮食文化；食品化学；课程思政；三耦合；立德树人；

中图分类号：G642    文献标识码：A    文章编号：1674-506X（2024）02-0138-0005

Exploration and Practice of Coupled Education of Chinese Food Culture and “Food Chemistry” Course Teaching

GUO Yong

(School of Environmental Engineering Yellow River Conservancy Technical Institute, Kaifeng 475004, China)

Abstract:Chinese food culture contains rich wisdom and connotation. During the teaching process of "Food Chemistry" for food majors in higher vocational colleges, we conducted "three coupling" education practices of Chinese food culture coupling with theoretical teaching by case-teaching, practical training teaching by immersion, and training on special topics by innovative thinking, explore  new ways of ideological and political education in the course of "Food Chemistry", and effectively fostered virtue through education.

Keywords: Chinese food culture; “Food Chemistry”; curriculum ideological and political; three coupling; foster virtue through education

doi: 10.3969/j.issn.1674-506X.2024.02-022

收稿日期：2023-03-26

基金项目：黄河水利职业技术学院2022年度课程思政理论和实践研究项目：中华饮食文化融入《食品化学》课程思政研究（黄院教〔2022〕30 号）

作者简介：郭永（1974-），男，硕士，副教授。研究方向：食品化学教学与研究。

引用格式: 郭永.中华饮食文化与“食品化学”课程教学耦合育人探索与实践[J].食品与发酵科技,2024,60(2):138-142.