CDIO-OBE理念下食品类专业实验教学课程改革探索  

Exploration on Reform of Experimental Course of Food Major Underthe CDIO-OBE Concept

作　　者：刘文丽[1] 邢少华[1] 孙舒扬[1] 贡汉生[1] 蒋小满[1] 李华敏[1] LIU Wenli;XING Shaohua;SUN Shuyang;GONG Hansheng;JIANG Xiaoman;LI Huamin(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》2021年第16期99-100,103,共3页Farm Products Processing

基　　金：鲁东大学教学研究项目(2019J54,2019J55)。

摘　　要：食品类专业是实践性较强的应用型工科专业,实践教学是其专业教学计划中重要的组成部分。根据CDIO-OBE理念,对食品类专业实践课程进行了改革探索,以期通过专业实践课程的学习,提高学生的创新思维及实践操作能力,能够更好地解决专业范围内的科学研究问题,从而培养更多高质量、多层次的食品工程技术人才。Food specialty is an applied engineering specialty with strong practicality,and practical teaching is an important part of its professional teaching plan.According to the concept of CDIO-OBE,this paper explored the reform of food professional practice courses,with a view to improving students'innovative thinking and practical operation ability through the study of professional practice courses,so as to better solve the scientific research problems within the scope of this specialty,so as to cultivate more high-quality and multi-level food engineering and technical personnel.

关 键 词：CDIO-OBE 食品类专业 实验教学 课程改革 

分 类 号：G640[文化科学—高等教育学]