基于食品工程专业认证的有机化学教学改革  

Organic Chemistry Teaching Reform for Food Engineering from Perspective of Profession Accreditation of Engineering Education Certification

作　　者：吴苏琴[1] 陈金珠[1] 熊万明[1] 邓昌晞 王宗德[1] WU Su-Qin;CHEN Jin-Zhu;XIONG Wan-Ming;DENG Chang-Xi;WANG Zong-De(College of Chemistry and Materials,Jiangxi Agricultural University,Nanchang 330045,China)

机构地区：[1]江西农业大学化学与材料学院,江西南昌330045

出　　处：《化学教育（中英文）》2024年第2期104-110,共7页Chinese Journal of Chemical Education

基　　金：江西省高等学校教学改革研究重点项目(JXJG-22-3-3);江西农业大学课程思政教研专项课题(2021B2SZ01)。

摘　　要：介绍了食品工程专业基础课程有机化学课程教学设计与实践过程。该过程基于OBE理念,以培养合格食品工程师的成果为导向,确立课程目标,整合和优化课程内容,设计课程教法,运用多元课程评价方式一体化进行课程整体变革设计,精准指向食品工程专业职业发展必备素养。研究表明,课程目标达成度高,成功实现了教学改革,达到食品工程专业人才培养的毕业要求。同时针对课程不足,提出了持续改进的方向。Teaching design and practice process of Organic Chemistry,the basic course for food engineering professionals,was presented in this paper.Aimed for training qualified food en-gineer,the objectives of this course have been reformed and established based on OBE concept.It included integrating and optimizing the teaching content,strategizing teaching methods,and a-dopting a multiple evaluation.All these schedules would precisely improve essential qualities of food engineering professionals.The result demonstrated that achievement of course objectives was high,the teaching reform had been successfully realized and had met the graduation require-ments of food engineering professionals.Finally,the shortage of this course was discussed and the direction for continuous improvement was proposed.

关 键 词：OBE理念 有机化学 课程目标达成 教学改革 持续改进 

分 类 号：O62-4[理学—有机化学] G642.0[理学—化学]