与时俱进OBE理念的“食品安全学”课程教学设计与实践  

Design and Practice of Food Safety Course Teaching Based on Move with the Times OBE Concept

作　　者：董乐振 翁佩芳[1] 张绫芷 刘连亮[1] DONG Lezhen;WENG Peifang;ZHANG Lingzhi;LIU Lianliang(School of Food Science and Pharmaceutical Science,Ningbo University,Ningbo,Zhejiang 315832,China)

机构地区：[1]宁波大学食品与药学学院,浙江宁波315832

出　　处：《农产品加工》2023年第4期118-120,共3页Farm Products Processing

基　　金：宁波大学教研项目(JYXMXZD2022143)。

摘　　要：融合OBE理念的“食品安全学”课程与时俱进的教学设计,是新工科背景下食品安全课程创新的需要。OBE理念改革教学设计中的“食品安全学”以学生学习效果和教学效果评价为导向,着重从教学目标、教学内容、教学方式、课程考核方式4个方面进行改革。在教学过程中增加思政内容,提高专业知识,增强学生的食品安全意识,提高社会责任感。OBE教育理念与“食品安全学”专业必修课的有机融合,可实现培养食品安全意识专业人才的目标。The teaching design of Food Safety course based on OBE concept is the need of food safety course innovation under the background of new engineering. The teaching design of OBE concept for Food Safety in reform should be guided by students’ learning effect and teaching effect evaluation,which focus on the reform from four aspects:teaching objectives,teaching contents,teaching methods and course assessment methods. In the teaching process,increasing ideological and political content, and improving professional knowledge, and enhancing students’ awareness of food safety were applied to improve their sense of social responsibility. OBE education concept and Food Safety professional compulsory courses are organically integrated,in order to achieve the training goal of food safety professional people.

关 键 词：OBE教育理念 与时俱进 食品安全学 教学设计 实践 

分 类 号：TS201.6[轻工技术与工程—食品科学]