新工科背景下基于OBE理念的《食品微生物学》教学体系改革探索  

Exploration on the Reform of Teaching System of Food Microbiology Based on OBE Concept under the Background of New Engineering

作　　者：段艳[1] 陈霞[1] 李丽杰[1] 王记成[1] 乌素 孟和毕力格[1] 

机构地区：[1]内蒙古农业大学,内蒙古 呼和浩特

出　　处：《创新教育研究》2023年第2期166-170,共5页Creative Education Studies

摘　　要：作为食品科学与工程专业的核心基础课,《食品微生物学》是学生掌握微生物学理论知识、提高实验能力及科研素质的一门重要课程。在新工科背景下,笔者基于OBE理念对课程进行教学改革,调整和优化了教学内容及教学重点,旨在培养兼具扎实理论知识和过硬工程应用能力的食品工程专业人才。通过对理论课程与实验课程教学模式的改革,学生的学习效果得到进一步提高,学生实际操作的技能及创新能力得到增强,全面提高了学生的综合素质。As the core basic course of food science and engineering, Food Microbiology is an important course for students to master the theoretical knowledge of microbiology and improve their experimental ability and scientific research ability. Under the background of new engineering courses, the author carried out teaching reform on the basis of OBE concept, adjusted and optimized the teaching content and teaching focus, aiming to cultivate food engineering professionals with solid theoretical knowledge and excellent engineering application ability. Through the reform of the teaching mode of theoretical courses and experimental courses, we can further improve the students’ learning effect, enhance their practical skills and innovation ability, and comprehensively improve their comprehensive quality.

关 键 词：《食品微生物学》 OBE理念 新工科 教学模式 

分 类 号：G64[文化科学—高等教育学]