留言板

尊敬的读者、作者、审稿人, 关于本刊的投稿、审稿、编辑和出版的任何问题, 您可以本页添加留言。我们将尽快给您答复。谢谢您的支持!

姓名
邮箱
手机号码
标题
留言内容
验证码

基于虚拟仿真技术的酿酒工程专业英语教学创新与实践

刘晓辉 董法宝 姜晓琳 张飞 李向东 王茂胜 刘晓柱 于志海 唐维媛

刘晓辉,董法宝,姜晓琳,等. 基于虚拟仿真技术的酿酒工程专业英语教学创新与实践[J]. 食品工业科技,2023,44(9):395−402. doi: 10.13386/j.issn1002-0306.2022060295
引用本文: 刘晓辉,董法宝,姜晓琳,等. 基于虚拟仿真技术的酿酒工程专业英语教学创新与实践[J]. 食品工业科技,2023,44(9):395−402. doi: 10.13386/j.issn1002-0306.2022060295
LIU Xiaohui, DONG Fabao, JIANG Xiaolin, et al. Innovation and Practice for Specialized English Teaching of Brewing Engineering Based on Virtual Simulation Technology[J]. Science and Technology of Food Industry, 2023, 44(9): 395−402. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060295
Citation: LIU Xiaohui, DONG Fabao, JIANG Xiaolin, et al. Innovation and Practice for Specialized English Teaching of Brewing Engineering Based on Virtual Simulation Technology[J]. Science and Technology of Food Industry, 2023, 44(9): 395−402. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060295

基于虚拟仿真技术的酿酒工程专业英语教学创新与实践

doi: 10.13386/j.issn1002-0306.2022060295
基金项目: 教育部高等教育司产学合作协同育人项目(202101052006,202101293025);贵州省普通本科院校创新创业教育研究课题(2021SCJZW04,2022SCJZW03);贵州理工学院教育教学改革与研究项目(0301018024,0307003,2022KCSZ06)
详细信息
    作者简介:

    刘晓辉(1983−),女,博士,副教授,研究方向:食品加工及其风味化学研究,E-mail:xiaohuiliu0908@163.com

    通讯作者:

    唐维媛(1977−),女,博士,教授,研究方向:食品分析与检测,E-mail:1105826186@qq.com

  • 中图分类号: G642.0

Innovation and Practice for Specialized English Teaching of Brewing Engineering Based on Virtual Simulation Technology

  • 摘要: 随着我国酿酒工程产业的全球国际化发展,培养具有国际竞争力的专业复合型人才需求与日俱增。酿酒工程专业英语的教学可为培养综合专业素质过硬、知识构架系统的国际复合型人才提供支撑。但目前专业英语教学仍旧面临缺少系统环境训练的困境,学生学习的专业英语知识点多、杂、繁、复。尤其是独具中国特色的酱香型白酒,涉及传统复杂酿造工艺,传统教学模式难以满足综合性及系统性专业英语训练与应用的需求。酿酒工程虚拟仿真技术可为专业英语教学提供虚拟系统训练的平台。因此,在酿酒工程专业英语教学过程中,引入了酱香型白酒酿造工艺、小型啤酒生产及发酵工艺和葡萄酒生产工艺三个虚拟仿真实验项目。学生在虚拟仿真环境中以专业英语视角进行系统训练,并在线下实习实践环节强化专业英语的综合运用能力。该教学方式有助于学生切实有效地实现对大型综合实训酿酒专业英语知识的巩固与应用,可供同类专业或院校进行持续探索,进一步推广完善。

     

  • 图  酱香型白酒酿造工艺虚拟仿真实验教学案例

    Figure  1.  Virtual simulation experiment teaching case of Maotai-flavor baijiu brewing process

    图  啤酒酿造工艺虚拟仿真实验教学案例

    Figure  2.  Virtual simulation experiment teaching case of the beer brewing process

    图  葡萄酒酿造工艺虚拟仿真实验教学案例

    Figure  3.  Virtual simulation experiment teaching case of the wine brewing process

    图  酿酒虚拟仿真实验教学单元任务流程设计

    Figure  4.  Task flow design of brewing virtual simulation experiment teaching unit

  • [1] 曾祥凤, 陈一君. 白酒产业高质量发展的动能转换研究[J]. 四川轻化工大学学报(社会科学版),2021,36(4):1−16. [ZENG Xangfeng, CHEN Yiju. The driving force conversion of baijiu industry from the perspective of high quality development[J]. Sichuan Univ of Sci Eng (Soc Sci Ed),2021,36(4):1−16.
    [2] 2021全国酿酒产业利润总额达1949亿元, 居轻工业之首[EB/OL]. [2022-02-25]. www.zysjyxh.com/news/hangye/2022-02-25/1804.html

    The total profit of the national brewing industry reached 194.9 billion yuan in 2021, ranking first in the light industry[EB/OL]. [2022-02-25]. www.zysjyxh.com/news/hangye/2022-02-25/1804.html
    [3] 彭万, 刘燕. “一带一路”背景下中国白酒行业人才国际化建设研究——内涵、意义、问题与对策[J]. 中国商论,2022(10):157−160. [PENG Wan, LIU Yan. Research on the talent internationalization in China's liquor industry in the context of the "Belt and Road" initiative——connotations, significance, problems and countermeasures[J]. Chin J Commer,2022(10):157−160. doi: 10.19699/j.cnki.issn2096-0298.2022.10.157
    [4] 刘延波, 吴俊仪, 赵志军, 等. 面向新工科的酿酒工程人才培养体系重构与实践[J]. 食品工业,2022,43(2):188−191. [LIU Yanbo, WU Junyi, ZHAO Zhijun, et al. Reconstruction and practice of brewing engineering talents training system oriented to new engineering[J]. The Food Ind,2022,43(2):188−191.
    [5] 刘丽莎. 中国白酒国际竞争力提升策略研究[D]. 天津: 天津商业大学, 2021.

    LIU Lisha. Study on the strategies to promote the international competitiveness of Chinese baijiu[D]. Tianjin: Tianjin University of Commerce, 2021.
    [6] 刘晓辉, 董法宝, 唐维媛, 等. 基于STEAM理念酿酒工程专业英语教学改革与实践[J]. 生物工程学报,2020,36(9):1947−1954. [LIU Xiaohui, DONG Fabao, TANG Weiyuan, et al. Reform and implementation of technical English course for brewing engineering undergraduates based on STEAM theory[J]. Chin J Biotech,2020,36(9):1947−1954.
    [7] 朱莉莉, 曾勇, 罗惠波, 等. 酿酒工程专业实践教学模式创新之虚拟仿真教学[J]. 酿酒科技,2021(2):132−136. [ZHU Lili, ZENG Yong, LUO huibo, et al. Practical teaching mode innovation of liquor-making engineering: Virtual reality teaching[J]. Liquor-Making Sci Technol,2021(2):132−136. doi: 10.13746/j.njkj.2020216
    [8] 王金晶, 郑飞云, 钮成拓, 等. 基于项目的体验式教学在酿酒工艺实验课程中的研究初探[J]. 食品与发酵工业,2022,48(17):353−356. [WANG Jinjing, ZHENG Feiyun, NIU Chengtuo, et al. A preliminary study of project-based experimental teaching in the brewing process experimental course[J]. Food Ferment Ind,2022,48(17):353−356. doi: 10.13995/j.cnki.11-1802/ts.031610
    [9] 宋燕飞, 张文学, 彭昱雯, 等. 酿酒工程多层次专业建设的改革与应用[J]. 酿酒科技,2022(6):124−129. [SONG Yanfei, ZHANG Wenxue, PENG Yuwen, et al. Reformation and application of multi-Level construction of liquor-making engineering curriculum[J]. Liquor-Making Sci Technol,2022(6):124−129. doi: 10.13746/j.njkj.2021241
    [10] 钮成拓, 刘春凤, 郑飞云, 等. 基于OBE理念的《酿酒工业分析(含实验)》课程教学[J]. 食品与发酵工业,2021,47(12):309−312. [NIU Chengtuo, LIU Chunfeng, ZHENG Feiyun, et al. Teaching of analysis of brewing industry (experiments included) based on outcomes based education concept[J]. Food Ferment Ind,2021,47(12):309−312.
    [11] 马武林, 欧阳灵卿. 沉浸式虚拟仿真技术(IVR)英语教学中的途径分析[J]. 外国语文,2020,36(4):145−152. [MA Wulin, OUYANG Lingqin. An exploration on English teaching based on immersive virtual reality[J]. Foreign Lang Lit,2020,36(4):145−152. doi: 10.3969/j.issn.1674-6414.2020.04.020
    [12] 郑春萍, 卢志鸿, 刘涵泳, 等. 虚拟现实环境中大学生英语学习观与学习投入研究[J]. 外语电化教学,2021(2):85−92,101,13. [ZHENG Chunping, LU Zhihong, LIU Hanyong, et al. Exploring Chinese EFL learners' conceptions of and engagement in a self-developed 3D virtual environment[J]. Technol Enhanced Foreign Lang Educ,2021(2):85−92,101,13.
    [13] 刘金库, 卢怡, 张敏, 等. 科研成果向虚拟仿真实验教学一线转化的模式——以首批国家级虚拟仿真实验教学一流课程建设为例[J]. 化学教育(中英文),2022,43(10):58−61. [LIU Jinku, LU Yi, ZHANG Min, et al. Transformation mode of scientific research achievements to virtual simulation experiment teaching: Construction of the first batch or virtual simulation experiment teaching first-class courses[J]. Chin J Chem Educ,2022,43(10):58−61.
    [14] 赵春超, 郑昭容, 盛莲山, 等. 后疫情时代生物制药专业本科虚实结合生产实习模式的构想与实践[J]. 沈阳药科大学学报,2022,39(4):477−481. [ZHAO Chunchao, ZHENG Zhaorong, SHENG Lianshan, et al. Conception and implementation of the virtual-real combination production practice pattern for undergraduates majored in bio-pharmaceutical in the post-epidemic era[J]. J Shenyang Pharm Univ,2022,39(4):477−481. doi: 10.14066/j.cnki.cn21-1349/r.2022.0296
    [15] 张亚楠, 王春, 朱秀云, 等. 虚实结合开展基因工程实验教学的探索与实践[J]. 生物学杂志,2022,39(2):125−130. [ZHANG Yanan WANG Chun, ZHU Xiuyun, et al. Exploration and practice of genetic engineering experiment teaching based on the combination of virtual and practical operation[J]. J Biol,2022,39(2):125−130.
    [16] 董彬, 吴涛, 姚志刚, 等. 基于虚拟仿真技术的生物工程类综合实验教学改革与实践[J]. 生物工程学报,2022,38(4):1671−1684. [DONG Bin, WU Tao, YAO Zhigang, et al. Teaching reform and practice of bioengineering comprehensive experiment based on virtual simulation technology[J]. Chin J Biotech,2022,38(4):1671−1684. doi: 10.13345/j.cjb.210844
    [17] 罗小叶, 班世栋, 邱树毅, 等. 酿酒工程专业“酒类酿造实验”教学改革初探[J]. 教育教学论坛,2022(13):82−85. [LUO Xiaoye, BAN Shidong, QIU Shuyi, et al. Preliminary exploration on the reform of experimental teaching of wine brewing for the major of liquor engineering[J]. Edu Teach Forum,2022(13):82−85. doi: 10.3969/j.issn.1674-9324.2022.13.jyjxlt202213021
    [18] 杨旭, 胡晓龙, 宋丽丽, 等. 虚拟仿真实验平台助力白酒酿造工艺实践教学[J]. 食品与发酵工业,2021,47(5):309−314. [YANG Xu, HU Xiaolong, SONG Lili, et al. Construction of virtual simulation experimental platform for liquor brewing practical teaching[J]. Food Ferment Ind,2021,47(5):309−314. doi: 10.13995/j.cnki.11-1802/ts.025953
    [19] 赵永霞, 李芳香, 王新叶, 等. 酿酒酿人-课程思政融入酿酒专业微生物学课程的实践探索[J]. 酿酒科技,2021(5):126−131. [ZHAO Yongxia, LI Fangxiang, WANG Xinye, et al. Exploration of integrating ideological education with microbiology courses of brewing engineering major[J]. Liquor-Making Sci Technol,2021(5):126−131. doi: 10.13746/j.njkj.2021038
    [20] 龙亚飞, 唐佳代, 甘广东, 等. 地方应用型本科高校酿酒工程专业课融入课程思政教学的探索[J]. 酿酒科技,2021(2):128−131. [LONG Yafei, TANG Jiadai, GAN Guangdong, et al. Exploration of integrating professional courses of brewing engineering with ideological education in local application-oriented universities[J]. Liquor-Making Sci Technol,2021(2):128−131. doi: 10.13746/j.njkj.2020250
    [21] 刘晓柱, 李银凤, 刘晓辉, 等. 酿酒工程专业《生物分离工程》课程教学改革探索与实践[J]. 广东化工,2021,48(14):337−338. [LIU Xiaozhu, LI Yinfeng, LIU Xiaohui, et al. Reform and exploration in teaching biological separation engineering for the major of wine engineering[J]. Guangdong Chem Ind,2021,48(14):337−338. doi: 10.3969/j.issn.1007-1865.2021.14.143
    [22] 李宗霖, 宋翠平. 中医药文化融入课程思政的思考与探索[J]. 湖南中医药大学学报,2022,42(9):1560−1563. [LI Zonglin, Song Cuiping. Thinking and exploration of integrating traditional Chinese medicine culture into curriculum ideology and politics[J]. J Hunan Univ Chin Med,2022,42(9):1560−1563. doi: 10.3969/j.issn.1674-070X.2022.09.024
    [23] 石美, 冯莉, 冷云伟, 等. 融思政于物理化学课程厚植社会主义核心价值观[J]. 广东化工,2021,48(5):240−241. [SHI Mei, FENG Li, LENG Yunwei, et al. Integrate ideological and political work into physical chemistry, cultivate deeply core values of socialism[J]. Guangdong Chem Ind,2021,48(5):240−241. doi: 10.3969/j.issn.1007-1865.2021.05.097
    [24] 刘峰, 姜建成. 社会主义核心价值观引领课程思政建设路径刍议[J]. 教育理论与实践,2022,42(18):37−40. [LIU Feng, JIANG Jiancheng. On the path of building ideological and political theories teaching in all courses guided by socialist core values[J]. Theory Pract Educ,2022,42(18):37−40.
    [25] 张海龙. “发酵工程”课程思政教学改革的探索与实践[J]. 微生物学通报,2021,48(4):1394−1401. [ZHANG Hailong. Exploration and practice of ideological and political education in fermentation engineering course[J]. Microbiol China,2021,48(4):1394−1401. doi: 10.13344/j.microbiol.china.200598
    [26] XU Y, JI K. 15-Moutai (Maotai): Production and sensory properties[M]. Alcoholic Beverages. Woodhead Publishing. 2012: 315−330.
    [27] 张梅, 李晓春, 杨远远. 葡萄酒有了“中国芯”[N]. 陕西日报, 2022-07-05(07). ]

    ZHANG Mei, LI Xiaochun, YANG Yuanyuan. Wine has a "Chinese core"[N]. Shanxi Daily, 2022-07-05(07).
    [28] 刘朋, 李志扬, 倪红军, 等. 白酒酿造设备的发展现状与展望[J]. 中国酿造,2017,36(1):24−28. [LIU Peng, LI Zhiyang, NI Hongjun, et al. Development status and prospects of baijiu-making equipments[J]. China Brew,2017,36(1):24−28.
    [29] 张健, 李波, 程平言, 等. 酱香型白酒制酒机械化生产试验的研究[J]. 中国酿造,2018,37(12):148−153. [ZHANG Jian, LI Bo, CHENG Pingyan, HU Jianfeng, et al. Mechanized production test of Moutai-flavor baijiu making[J]. China Brew,2018,37(12):148−153. doi: 10.11882/j.issn.0254-5071.2018.12.029
    [30] 孙宝国. 国酒[M]. 北京: 化学工业出版社, 2019.

    SUN Baoguo. Baijiu & huangjiu Chinese national alcohols[M]. Beijing: Chemical Industry Press, 2019.
    [31] 315调查“酒票”茅台真假之争: 茅台公司鉴定为假, 商家称被调包[EB/OL]. [2022-03-15]. https://www.thepaper.cn/newsDetail_forward_17124917.

    315 Investigation into the dispute over the authenticity of Moutai's "liquor tickets" : Moutai company identified them as fake, and the merchant said they were transferred [EB/OL]. [2022-03-15]. https://www.thepaper.cn/newsDetail_forward_17124917.
    [32] 董法宝, 刘晓辉, 于志海, 等. 基于成果导向的生物化学实验创新创业教育改革实践[J]. 生物工程学报,2021,37(7):2581−2588. [DONG Fabao, LIU Xiaohui, YU Zhihai, et al. Integration of innovation & entrepreneurship concept with the teaching practice of biochemistry experiment[J]. Chin J Biotech,2021,37(7):2581−2588. doi: 10.13345/j.cjb.200751
  • 加载中
图(4)
计量
  • 文章访问数:  7
  • HTML全文浏览量:  20
  • PDF下载量:  0
  • 被引次数: 0
出版历程
  • 收稿日期:  2022-06-29
  • 刊出日期:  2023-05-01

目录

    /

    返回文章
    返回