OBE-专创融合在“食品工艺学”中的应用及实践  

The Application and Practice of“Food Technology”B ased on the Outcome-Based Education and Specialization and Innovation Integration

作　　者：淑英[1] 梁铁强 齐文慧 饶伟丽 张志胜[1] 郭明珠 SHU Ying;LIANG Tieqiang;QI Wenhui;RAO Weili;ZHANG Zhisheng;GUO Mingzhu(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000)

机构地区：[1]河北农业大学食品科技学院,保定071000

出　　处：《食品工业》2023年第8期242-246,共5页The Food Industry

基　　金：河北农业大学第一批专创融合优质课程(2021-2023);河北农业大学第三批专创融合优质课程(2023-2025)。

摘　　要：以OBE理念结合专创融合为基础,从优化课程内容、培养创新思维、多元化评价、以赛促学和师生共创等多角度对“食品工艺学”课程进行教学设计与改革,并在授课结束后对学生进行匿名问卷调研,调研结果表明课程改革的实践获得了较好的反馈效果,对该课程的持续性建设和其他食品科学与工程类课程的教学改革具有一定的借鉴意义,开展专业课程的教学改革对提升食品科学与工程专业人才专业素质和创新实践能力具有重要意义。Based on the concept of OBE and integration of specialty and innovation,it is of great significance to carry out the teaching reform of specialized courses to improve the professional quality and innovation practice ability of food science and engineering professionals.This paper introduces the teaching design and reform content of the“Food Technology”course based on the OBE concept combined with the integration of expertise and creativity,from multiple dimensions such as optimizing the course content,cultivating innovative thinking,diversified evaluation,promoting learning through competition and co-creation between teachers and students.After the teaching,anonymous questionnaires are conducted to students.The results show that the practice of this course reform has achieved good feedback effect.It has certain reference significance for the sustainable construction of this course and the teaching reform of other food science and engineering courses.

关 键 词：食品工艺学 OBE理念 专创融合 教学改革 

分 类 号：G642[文化科学—高等教育学] TS201.1-4[文化科学—教育学]