基于OBE理念对应用型本科院校食品科学与工程专业毕业设计过程考核的改革与实践  

Reform and Practice of the Process Assessment of Graduation Design at Food Science and Engineering Specialty in Application-oriented Universities Based on OBE Concept

作　　者：孙舒扬[1] 张淑荣[1] 蒋小满[1] 赵芹[1] 柳全文[1] 李华敏[1] SUN Shuyang;ZHANG Shurong;JIANG Xiaoman;ZHAO Qin;LIU Quanwen;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》2022年第14期104-108,112,共6页Farm Products Processing

基　　金：鲁东大学教学研究项目(2019J55)。

摘　　要：毕业设计是培养学生解决复杂工程问题的必修环节。面对应用型高校本科毕业设计整体质量不高这一普遍问题,以鲁东大学食品科学与工程专业为例,梳理了专业在过程管理中的问题,提出了基于OBE理念的本科专业毕业设计改进新举措,通过明确课程目标和任务、建立毕业设计规范管理制度文件、细化各环节评分标准、规范各考核环节、科学评价学习效果等手段,实现了食品科学与工程毕业设计的全面改革,对国内应用型本科院校工科专业的毕业设计改革具有重要的借鉴作用。Graduation project is a compulsory course to train students in the aspect of solving complex engineering problems.Facing the common problem that the overall quality of undergraduate graduation design in application-oriented universities is relatively low,We took the Food Science and Engineering Specialty in Ludong University as an example,to solve these problems by presenting new measures based on OBE concept,including explicitly elucidation of the course objectives and tasks to teachers and students,establishment of new documents for standardized management of Graduation project,establishment of new standards of all assessments,implementation of standardized management through all the assessments and reasonable evaluation of the graduation design results.These measures help to realize a comprehensive reform of graduation design at Food Science and Engineering Specialty,and could be used as a reference for the similar graduation design reform of Engineering Majors in domestic application-oriented undergraduate colleges and universities.

关 键 词：毕业设计 食品专业 过程考核 工程教育 

分 类 号：G642[文化科学—高等教育学]