基于OBE理念《食品感官评定》课程的改革与实践  

Reform and Practice of Food Sensory Evaluation Course Based on OBE Concept

作　　者：丹彤[1] 胡海敏 吴敬[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古 呼和浩特

出　　处：《创新教育研究》2024年第4期83-87,共5页Creative Education Studies

摘　　要：在新时期人才培养模式要求的背景下,课程改革为进一步推动立德树人工作奠定了基础。《食品感官评定》是食品科学与工程专业的必选课程,对培养食品行业高素质专业人才发挥至关重要的作用。因此,文章基于OBE教育理念,对《食品感官评定》课程进行了教学改革,将混合式教学模式引入课程进行实践探索,整合教学内容,改变传统的教学方法,以激发学生的自主学习能力,加强学生创新能力和解决实际问题能力的培养。Under the background of talent training mode and requirements in the new era, the curriculum reform has laid the foundation for further promoting the work of cultivating talents. Food Sensory Evaluation is a required course for all majors in food science and engineering, and plays a vital role in training highly qualified professionals in the food industry. Therefore, based on the concept of OBE education, this paper carries out teaching reform on the course of Food Sensory Evaluation, introduces the mixed teaching mode into the course for practical exploration, integrated teaching content, and changed traditional teaching methods, so as to stimulates students’ independent learning ability and strengthen the cultivation of students’ innovation ability and practical problem-solving ability.

关 键 词：课程改革 《食品感官评定》 OBE教育理念 

分 类 号：G64[文化科学—高等教育学]