以成果导向教育理念,引导“食品工艺学”课程教学改革  

“Food Processing Technology” Course Reform Based on Outcome-Based Education

作　　者：李晓文[1] 王发祥[1] 蒋雪薇[1] 易翠平[1] 严聃[1] Li Xiaowen, Wang Faxiang, Jiang Xuewei, Yi Cuiping, Yan Dan(School of Chernistry and Biological Engineering at Changsha University of Science ＆ Technology, Changsha 410007. Chin)

机构地区：[1]长沙理工大学化学与生物工程学院,湖南长沙410007

出　　处：《广东化工》2018年第10期248-249,共2页Guangdong Chemical Industry

基　　金：湖南省教育厅普通高校教学改革研究项目(JG1712)

摘　　要：本文介绍了以成果导向教育理念为理论依据,对"食品工艺学"系列工艺课程从优化教学内容、多元化的教学策略及运用、加强实践教学培养创新能力和改革传统考核模式四个方面进行课程教学改革,以达到新工业体系对新工科人才培养要求。This paper introduces the reform of food processing technology course based on outcome-based education theory. This reformation aim to meet the requirement of cultivating ＂emerging engineering elites＂ based on four aspects： refining teaching contents, diversifying teaching strategy, enhancing teaching practice to cultivate innovation ability and reforming traditional exam methods.

关 键 词：教育理念 教学改革 人才培养 

分 类 号：G4[文化科学—教育学]