“新農(nóng)科”背景下《茶葉審評與檢驗》教學(xué)改革與實踐

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摘要：《茶葉審評與檢驗》作為涉茶院校專業(yè)核心課程，一直以來在茶學(xué)本科教學(xué)中占據(jù)重要地位。文章結(jié)合《茶葉審評與檢驗》課程教學(xué)工作實踐，對課程教學(xué)內(nèi)容、教學(xué)方法、考核方式等方面做出的創(chuàng)新和改革進(jìn)行梳理，旨在為“新農(nóng)科”背景下如何培養(yǎng)滿足茶葉產(chǎn)業(yè)發(fā)展需求的高質(zhì)量茶學(xué)專業(yè)人才提供參考。

關(guān)鍵詞：茶葉審評與檢驗；教學(xué)改革；線上線下教學(xué)

中圖分類號：S571.1；G642.0                                    文獻(xiàn)標(biāo)識碼：A                                    文章編號：1000－3150（2024）11-75-5

Teaching Reform and Practice of Tea Sensory

Evaluation and Inspection Course under the

Background of "New Agricultural Science"

LI Shi1，2， LIN Yong1，2， LI Yinhua1，2， ZHOU Yuebin1，2， HUANG Jian'an1，2*

1. Department of Tea Science， College of Horticulture， Hunan Agricultural University， Changsha 410000， China;

2. Key Laboratory of Tea Science， Ministry of Education， Hunan Agricultural University， Changsha 410000， China

Abstract： Tea Sensory Evaluation and Inspection is a core course in tea undergraduate teaching of tea-related colleges and universities professional，and occupies an important position. This paper was based on this course teaching practice. Describes the innovation and reform of the teaching content， teaching methods， assessment methods and other aspects of the course， it aims to provide a reference on how to cultivate high-quality professionals to meet the needs of the development of “new agricultural science” and the development of the tea industry.

Keywords： Tea Sensory Evaluation and Inspection， teaching reform， online and offline teaching

涉農(nóng)高校是強(qiáng)農(nóng)興農(nóng)的“國之重器”，搶抓機(jī)遇，大力培養(yǎng)一批具有“三農(nóng)”情懷，具備扎實學(xué)識的創(chuàng)新型、復(fù)合型人才，是農(nóng)業(yè)院校需要直面的重要使命任務(wù)和時代課題[1]。（剩余5303字）