基于OBE的食品科学与工程专业生产实习课程考核方法  

The Course Evaluation of Production Practice for Food Science and Engineering Based on OBE Concept

作　　者：肖枫[1] 程伟伟 贺家亮[1] 罗磊[1] 康怀彬[1] XIAO Feng;CHENG Weiwei;HE Jialiang;LUO Lei;KANG Huaibin(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang Henan 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023

出　　处：《食品与发酵科技》2022年第5期128-131,共4页Food and Fermentation Science & Technology

基　　金：河南省教育科学“十四五”规划课题(2021YB0096);河南省高等教育教学改革研究与实践一般项目(2021SJGLX380);河南科技大学高等教育教学改革研究与实践项目(2021BK005,2021BK049)。

摘　　要：工程教育专业认证的核心是把以学生为中心、成果导向和持续改进的教育理念落实到教学环节中,为了更好地在实践教学中实现“面向产出的教育”理念,加强实践课程的考核方式设计,本文以食品科学与工程专业的生产实习课程为例,根据所支撑的毕业要求设计了课程目标,介绍了其评价方法,旨在为建立食品科学与工程专业核心课程质量评价体系提供一些参考。The core of engineering education accreditation is to implement the educational concept of studentcentered,Outcomes-Based and continuous improvement into the teaching.In order to better realize the concept of“Outcomes-Based Education”in practical teaching and strengthen the design of course evaluation of practical courses,this paper takes the production practice course of food science and engineering as an example to design course objectives according to the supported graduation requirements,introduce the evaluation method of course objectives.It aims to provide some reference for establishing the quality evaluation system of core courses of food science and engineering.

关 键 词：OBE 食品科学与工程 生产实习 课程考核 

分 类 号：G642[文化科学—高等教育学]