王胜男，李儒仁，赵文竹，贾 娜，李雨露

（渤海大学食品科学与工程学院，辽宁锦州 121013）

摘要：以新工科课堂评价的有关理论为基础，将学生作为主体，以“提高自主学习、创新、综合分析及解决问题能力，促进学生的德、智、体、美等方面素养的全面发展”为指导思想，构建适合食品科学与工程、食品质量与安全专业工程教育与学生学习特点的《食品工艺学》课堂评价方式。形成“评价-分析-反馈-改进-再评价-再分析-再反馈”的螺旋闭环式的评价方式提升机制，实现课程评价方式的不断改革和创新。

关键词：工程认证；食品工艺学；课堂评价

中图分类号：G642   文献标识码：A   文章编号：1674-506X（2021）05-0131-0003

Exploration on the Reform of Class Evaluation Method of Food Technology under the Background of Engineering Certification

WANG Sheng-nan, LI Ru-ren, ZHAO Wen-zhu, JIA Na, LI Yu-lu

（College of Food Science and Engineering, Bohai University, Jinzhou Liaoning 121013, China）

Abstract：Based on the relevant theories of the new engineering classroom evaluation, with students as the main body, to improve independent learning, innovation, comprehensive analysis and problem-solving abilities, and to promote the comprehensive development of students' moral, intellectual, physical,and aesthetic qualities as the guiding ideology. Constructing a classroom evaluation method of Food Technology suitable for food science and engineering, food quality and safety professional engineering education and students' learning characteristics. Forming a promotion mechanism with spiral closed-loop evaluation method,  that is analysis, feedback, improvement, re-evaluation, re-analysis, re-feedback, realizing the continuous reform and innovation of the course evaluation method.

Keywords：engineering certification; food technology; classroom evaluation

doi：10.3969/j.issn.1674-506X.2021.05-021

收稿日期：2020-12-02

基金项目：渤海大学教学改革研究项目（BDJGCY2019129）；辽宁省自然科学基金计划面上项目（2019-MS-004）

作者简介：王胜男（1988-），女，博士，副教授。研究方向：粮油食品加工。

引文格式：王胜男,李儒仁,赵文竹,等.工程认证背景下《食品工艺学》课堂评价方式改革探索[J].食品与发酵科技,2021,57(5):131-132,141.