基于OBE理念的食品微生物学课程教学设计  

Teaching Design of Food Microbiology Based on OBE Concept

作　　者：宫强[1] 秦翠丽[1] 侯颖[1] 张勇法[1] 尤晓颜[1] GONG Qiang;QIN Cuili;HOU Ying;ZHANG Yongfa;YOU Xiaoyan(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023)

机构地区：[1]河南科技大学食品与生物工程学院,洛阳471023

出　　处：《食品工业》2024年第3期222-225,共4页The Food Industry

基　　金：河南省高等教育教学改革研究与实践项目(2021SJGLX388);河南省线上线下混合式一流本科课程(豫教[2021]475);河南科技大学A类思政样板课(202113)。

摘　　要：食品微生物学是河南科技大学食品类专业本科生的一门专业核心课程。就工程认证背景下,课程基于OBE的教学设计和成效进行总结。聚焦“以学生为中心,以成果产出为导向进行持续改进”理念,根据毕业要求设置课程教学目标,整合优化教学内容,改革教学模式,合理设计评价体系,推动课程持续改进。实践证明,基于OBE教育教学理念的课程教学设计激发学生的学习兴趣,增强学生学习的主观能动性,提升学生的专业素养及利用课程知识分析解决微生物相关的食品领域复杂工程问题的能力,从而为食品领域高素质应用型人才的培养奠定基础。Food Microbiology is a professional core course of food major undergraduate students in Henan University of Science and Technology.Based on the background of engineering education accreditation and OBE concept,the teaching design and effectiveness of Food Microbiology are summarized.The course focuses on the concept of “student-centered,output-oriented,continuous improvement”,and sets the teaching objectives according to the graduation requirements,to integrate and optimize the teaching content,reform the teaching mode,to rationally design the evaluation system,and to promote the continuous improvement of the course.Practice proves that the course teaching design based on the OBE concept has stimulated interest in learning of students,enhances subjective initiative in learning,and improves professional quality and the abilities to analyze and solve complex engineering problems in the food field by using the knowledge of this course.It has laid a foundation for the cultivation of high-quality applied talents in the field of food.

关 键 词：OBE教育理念 食品微生物学 教学设计 教学改革 

分 类 号：G642.4[文化科学—高等教育学] TS201.3-4[文化科学—教育学]