郝 刚，唐善虎，李思宁

（西南民族大学食品科学与技术学院，四川 成都 610041）

摘要：《食品酶学》作为民族院校食品类专业的基础课，其教学质量会直接影响后续专业课的学习及人才培养质量。针对《食品酶学》教学过程中出现的各种问题，在食品酶学教学资源建设、教学评价体系、教学方式创新、实验课程设置以及教学内容优化等环节进行了一系列改革探索。多模式教学方法的齐头并进与多元化考核手段的结合，构建了食品酶学教学体系新模式，增强了学生的学习主动性，满足了学院为民族地区培养应用型人才的理念，推动了课程教学质量的提升。

关键词：食品酶学；教学改革；应用型人才

Exploration in Teaching Reform of Food Enzymology in Cultivation of Applied Talents OrientedNational Universities

HAO Gang，TANG Shan-hu，LI Si-ning

（College of Food Science and Technology，Southwest Minzu University，Chengdu 610041，China）

Abstract:“Food Enzymology is an important major fundamental course for undergraduate major in food science andengineering. The teaching quality will diectly influence the study of subsequent major courses and the quality ofpersonnel training. Based on the problems of the present teaching of“Food Enzymology”，the course has beenreformed and explored from the aspects of construction of teaching resource，improvement of practical contents，innovation of teaching methods，examination way，optimization of teaching contents，and so on. The combinationand practice of the multimodal blending teaching and diversification examination way not only fully constructed thenew mode of teaching system and stimulate the initiative and interests of students，but also adapted to the idea offostering applied talents for national region in our college and improved the teaching quality.

Key words: food enzymology；teaching reformation；applied talents

中图分类号：H319.3     文献标志码：A     文章编号：1007-7871（2023）03-0035-04

2023，Vol.26，No.3