工程认证背景下的“食品营养学”课程教学改革与达成评价  

Teaching Reform and Achievement Evaluation of the Course"Food Nutrition Science"under the Background of Engineering Accreditation

作　　者：谢微[1] 蔡文[1] 伍淑婕[1] XIE Wei;CAI Wen;WU Shujie(College of Food and Biological Engineering,Hezhou University,Hezhou 542899)

机构地区：[1]贺州学院食品与生物工程学院,贺州542899

出　　处：《食品工业》2024年第7期339-342,共4页The Food Industry

基　　金：广西教育科学“十四五”规划2023年度专项课题《基于“食品安全+营养健康+N”的大学生双创能力场域构建与实践》2023ZJY1496。

摘　　要：“食品营养学”课程是食品科学与工程、食品质量与安全专业的重要专业课程。课程教学改革与课程目标达成评价能有效提高学生解决复杂工程问题的综合能力,促进其专业发展。结合工程认证的要求,以课程目标的逻辑支撑关系为核心,以高质量达成课程目标为目的,对课程学习活动与评价内容进行教学改革与实践,形成“食品营养学”相关的课程评价方式与评分标准,开展数据的合理性评价,并进行课程目标达成度分析。教师以课程目标评价为依据督促学生的学习,课程教学改革具有一定成效,符合工程认证产出导向的原则。The course"Food Nutrition Science"is an important specialized subject for majors in Food Science and Engineering,as well as Food Quality and Safety.Curriculum teaching reform and evaluation of the achievement of course objectives can effectively improve students'comprehensive abilities to solve complex engineering problems and to promote their professional development.The line with the requirements of engineering accreditation is centered on the logical support relationship of course objectives,and teaching reform and practice aim at achieving high-quality course goals.This involves reforming and practicing the learning activities and evaluation content of the course,forming relevant course evaluation methods and scoring standards for"Food Nutrition Science",ensuring the rationality of evaluation data,and conducting an analysis of the degree to which course objectives are achieved.Teachers promote student learning through positive course objective evaluation.The curriculum teaching reform has certain effectiveness,which is accordance with the principle of output orientation in engineering accreditation.

关 键 词：食品营养学 教学改革 学习活动与评价内容 工程认证 达成评价 

分 类 号：G642.0[文化科学—高等教育学] TS201.4-4[文化科学—教育学]