OBE理念下“食品化学”课程的考核模式改革  

The Assessment Method Reform of "Food Chemistry"Based on OBEConcept

作　　者：李脉泉 王燕[1] 罗洁 全威[1] 罗凤莲[1] 刘霞[1] LI Maiquan;WANG Yan;LUO Jie;QUAN Wei;LUO Fenglian;LIU Xia(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128)

机构地区：[1]湖南农业大学食品科学技术学院,长沙410128

出　　处：《食品工业》2023年第9期214-216,共3页The Food Industry

基　　金：湖南农业大学教改项目《“双万计划”背景下食品化学“案例式教学法”教学改革与实践》(XJJG-2021-035);湖南省普通高等学校教学改革研究项目《基于OBE理念的“食品分析”线上线下混合式教学改革与实践》(HNJG-2022-0657)。

摘　　要：为加强学生对“食品化学”基本原理的理解、提高学生解决复杂工程问题的能力,基于OBE理念,对“食品化学”课程考核模式进行改革。采用全过程考核代替平时成绩+封闭式考核,对比发现全过程考核更有利于提高课程的目标达成度,对于学生思维能力、实际问题解决能力的培养也有重要意义。今后的课程建设中还需进一步采取多元化考核方式,进行全过程考核,以更有效地提高“食品化学”课程教学效果,更好实现食品科学与工程专业人才培养目的。In order to strengthen students'understanding of the basic principles of "Food Chemistry"and to improve students'ability to solve complex engineering problems,based on the concept of OBE,reform the assessment mode of"Food Chemistry" course.Using the whole process assessment instead of the usual score+closed assessment,the comparison is found that the whole process assessment is more conducive to improving the degree of achievement of the course goal,and is also of great significance for the cultivation of students'thinking ability and practical problem solving ability.In the future course construction,it is necessary to summarize and improve the teaching effect of Food Chemistry,so as to better realize the cultivation purpose of food science and engineering professionals.

关 键 词：OBE理念 食品化学 考核模式 

分 类 号：TS201.2-4[轻工技术与工程—食品科学] G642.3[轻工技术与工程—食品科学与工程]