基于OBE教育理念的“果蔬保鲜课程设计”教学改革与实践  

Teaching Reform and Practice of"Curriculum Design of Fruit and Vegetable Preservation"Based on OBE Education Concept

作　　者：谭韩英[1] 梁园丽 谢冬娣[1] 韩春阳 段振华[1] 朱东建 Tan Hanying;Liang Yuanli;Xie Dongdi;Han Chunyang;Duan Zhenhua;Zhu Dongjian(College of Food and Bioengineering,Hezhou University GuangxiHezhou 542899)

机构地区：[1]贺州学院食品与生物工程学院,广西贺州542899

出　　处：《科技风》2024年第2期145-147,共3页

基　　金：广西自治区新工科、新医科、新农科、新文科研究与实践项目(桂教高教〔2022〕47号);广西高等教育本科教学改革工程项目(2023JGA329,2023JGB385,2022 JGA348,2022JGB374);贺州学院本科教学改革工程项目(hzxyzdjg202206)。

摘　　要：基于OBE教育理念对“果蔬保鲜课程设计”教学改革。本文以成果为导向重塑了课程目标和更新教学内容,建立了课程教学目标与专业毕业要求之间的对应关系;以学生为中心,以体现或支撑毕业能力为宗旨,改革教学组织和考核方法,并对课程的建设提出持续改进的措施。课程的改革为提高食品质量与安全专业实践教学水平提供参考,对进一步提高人才培养质量起到了积极推动作用。Based onthe concept of OBE,the teaching reform of Curriculum Design of Fruit and Vegetable Preservation course was carried out.The curriculum objectives have been reshaped and teaching content has been updated with outcome-oriented,the corresponding relationship between the teaching objectives and the graduation requirements was established.With students as the center and the purpose of reflecting or supporting graduation ability,the course teaching organization and assessment method were reformed,and the continuous improvement measures for curriculum construction was proposed.The curriculum reform provides reference for improving the practical teaching level of food quality and safety major,which plays a positive role in further improving the quality of talent cultivation.

关 键 词：OBE教育理念 果蔬保鲜课程设计 教学改革 

分 类 号：G64[文化科学—高等教育学]