基于OBE理念下的“发酵工艺学”课程教学改革探索与实践  

Exploration and Practice of Teaching Reform in the Course of“Fermentation Technology”Based on OBE Concept

作　　者：潘琳 田晓菊 张惠玲[1] PAN Lin;TIAN Xiaoju;ZHANG Huiling(College of Food Science and Technology,Ningxia University,Yinchuan 750021)

机构地区：[1]宁夏大学食品科学与工程学院,银川750021

出　　处：《食品工业》2024年第11期129-133,共5页The Food Industry

基　　金：2022年宁夏回族自治区级本科教育教学改革与实践项目;2022年宁夏大学“课程思政”示范课程建设项目;宁夏回族自治区重点专业建设项目“食品科学与工程实践教学改革与探索”。

摘　　要：“发酵工艺学”课程改革以OBE为理念“学生为中心、产出为导向、持续改进”的原则,开展课程教学改革。采用“先做后教”的教学思路进行教学设计,注重过程引导,关注学生认知的困惑点,以试验结果解读以及多元可视化示范,注重过程考核评价,引导学生进行发散思维,提高学生分析问题与解决问题的能力。The curriculum reform of“Fermentation Technology”is based on the concept of OBE,with the principle of“student-centered,output oriented,and continuous improvement”,and carries out teaching reform.The course teaching adopts a teaching approach of“doing first and then teaching”for teaching design,emphasizing process guidance,paying attention to students’cognitive confusion points,interpreting experimental results and demonstrating multiple visualizations,emphasizing process assessment and evaluation,guiding students to divergent thinking,and improving their ability to analyze and solve problems.

关 键 词：OBE 课程 改革 探索 

分 类 号：TQ920.1-4[轻工技术与工程—发酵工程] G642[文化科学—高等教育学]