基于OBE理念的“食品生物化学”课程考核体系改革与实践  

Reform and Practice of Course Assessment System of Food Biochemistry Based on OBE Concept

作　　者：孙舒扬[1] 刘文丽[1] 李华敏[1] 张淑荣[1] 蒋小满[1] SUN Shuyang;LIU Wenli;LI Huamin;ZHANG Shurong;JIANG Xiaoman(School of Food Engineering,Ludong University,Yantai,Shandong 264025,China)

机构地区：[1]鲁东大学食品工程学院,山东烟台264025

出　　处：《农产品加工》2020年第15期87-89,共3页Farm Products Processing

基　　金：鲁东大学教学研究项目(2019J55)。

摘　　要：以高校食品类专业普遍开设的"食品生物化学"课程为例,关注传统考核方式中存在的过分依赖教师、未指向能力达成、过程性评价缺失等问题,按照OBE理念重构了具有"扣目标、多元化、全过程、重能力"特色的考核体系。新的课程考核评价体系紧扣课程目标,分类建立过程和终末考评标准,保障持续改进,助力学生多项工程能力的达成。采用的做法和措施对于高校同类课程或相关课程的考核体系改革具有重要的借鉴和参考作用。This paper took the Food Biochemistry course which is widely offered in colleges and universities that have food specialty as an example,focusing on the problems resulting from the traditional assessments,such as over dependence on teachers,failure to cultivate students’ abilities,lack of process evaluation,etc.,and reconstructed the assessment system with the characteristics of" goal-aiming, diversification, whole-process, and ability-emphasis" according to the OBE concept. The new curriculum assessment and evaluation system was closely related to the curriculum objectives,establishing process and final assessment standards by classification,ensuring continuous improvement and helping students to achieve multiple engineering capabilities. The methods and measures proposed in this paper would provide useful information for the reform of assessment system of similar courses or related courses in colleges and universities.

关 键 词：食品生物化学 考核体系 改革与实践 

分 类 号：G642[文化科学—高等教育学]