基于OBE理念的“粮油食品工艺学”课程考核改革研究与实践  

Research and Practice on Assessment Reform of“Grain,Oil and Food Technology”C ourse Based on OBE Concepts

作　　者：叶建芬 孙晓雨 陈义 YE Jianfen;SUN Xiaoyu;CHEN Yi(College of Food Science and Engineering,Ningbo University,Ningbo 315800)

机构地区：[1]宁波大学食品科学与工程学院,宁波315800

出　　处：《食品工业》2024年第8期141-145,共5页The Food Industry

基　　金：2024年宁波大学教研项目“基于OBE理念的《粮油食品工艺学》课程考核改革研究与实践”资助(编号:JYXM2024112)。

摘　　要：“粮油食品工艺学”是食品科学与工程专业的一门专业核心课程,传统的课程考核存在诸多问题。基于OBE理念,构建“全程化、动态化、多元化”的考核体系,建立多方化的评价机制和“科学化、规范化”的课程考核监控体系。实践结果表明,通过合理的课程考核改革,有效调动学生的主观能动性和学习的兴趣,科学检验学生对课程的达成度,同时也对学生的学习成果制定合理的评分标准,教学质量得到明显提高。“Grain and Oil Food Technology”is a professional core course of food science and engineering.There are many problems in the traditional course assessment.Based on the Outcome-Based Education(OBE)concept,a“whole process,dynamic system and diversified”assessment system,a multi-party evaluation mechanism and a“scientific and standardized”course assessment and monitoring system are established.The practical results indicate that through a well-structured reform of the course assessment,students’initiative and learning interest have been effectively stimulated.This reform also serves as a scientific means to accurately gauge students’mastery level of the“Oil and Grain Food Technology”course.Moreover,it has led to the establishment of a rational grading criterion for evaluating students’learning achievements,resulting in a noticeable enhancement in teaching quality.

关 键 词：OBE理念 粮油食品工艺学 课程考核 

分 类 号：G642.3[文化科学—高等教育学] TS205-4[文化科学—教育学]