朱力杰^1*，刘秀英¹，于志鹏¹，刘 贺¹，王 卜²，胡海晓²

（1.渤海大学 食品科学与工程学院，辽宁锦州 121013；

2.北京欧倍尔软件技术开发有限公司，北京 100192）

摘要：实践教学是食品类专业将学生理论知识同实际生产相结合的重要教学环节，但传统实践教学模式存在一些难以克服的问题。虚拟仿真技术是近年来逐渐应用到各类教学过程中的新兴技术，可以模拟产品生产的真实场景，让使用者在计算机前就能掌握整个工艺流程，有效弥补学生参观或进厂实习过程中知识掌握不牢固等问题，并激发学习兴趣。本研究以酸奶生产线为例，分析食品类专业实践教学中存在的问题以及虚拟仿真技术的优势与不足，探讨这一技术对改进和提升实践教学水平、满足行业对人才培养需求的重要意义。

关键词：实践教学；虚拟仿真技术；食品专业；改革

中图分类号：TS252.54；G642   文献标识码：A   文章编号：1674-506X（2020）03-0127-0004

Application of Virtual Simulation Technology in Practice Teaching Reform：in the Case of Yoghurt Production Lines

ZHU Li-jie^1*, LIU Xiu-ying¹, YU Zhi-peng¹, LIU He¹, WANG Bu², HU Hai-xiao²

（1.College of Food Science and Technology, Bohai University, Jinzhou Liaoning 121013, China;

2.Beijing Oubeier Software Technology Development Co., Ltd., Beijing 100192, China）

Abstract：Practice teaching is an important procedure for the combination of theoretical knowledge and practical production to food specialties. However, there are some insurmountable problems in traditional practice teaching modes. Virtual simulation technology is a new technique that has been applied in teaching process. This technology could simulate the real production with computer, which can effectively offset several problems of students such as poor knowledge and also stimulate their interests in learning. Yoghurt production lines has been set as a case study to analyze problems in practical teaching of food specialties, advantages and disadvantages of virtual simulation technology, and great significance of this technology to the improvement and promotion of practical teaching level and talent training for industry's demand.

Keywords：practice teaching; virtual simulation technology; food specialties; reform

doi：10.3969/j.issn.1674-506X.2020.03-025

收稿日期：2020-01-03

基金项目：教育部产学合作协同育人项目（201802066007）

作者简介：朱力杰（1986-），男，博士，副教授。研究方向：农产品深加工，食品胶体与界面化学。

*通讯作者

引文格式：朱力杰,刘秀英,于志鹏,等.虚拟仿真技术在实践教学改革中的应用——以酸奶生产线为例[J].食品与发酵科技,2020,56(3):127-130.