摘要
为了适应国家新经济时代对人才的需求,高校食品专业亟待在教学理念、方法和效果评价机制等方面积极改革。课程体系是人才培养的核心,为了构建基于OBE理念和新工科建设的适合学校食品专业的课程体系,以马来西亚博特拉大学食品专业课程设置为例,就其课程设置方面的特色进行分析探讨,并就OBE理念和新工科建设在国内高校食品类专业课程体系建设中的改革实践提出建议。
In order to meet the demand for undergraduate graduates in the new economic era of our country,food majors in colleges and universities urgently need to reform actively in terms of teaching concepts,methods and effect evaluation mechanisms.The curriculum system is the core of students training.In order to build a curriculum system suitable for the food major of our school based on the OBE concept and the new engineering construction,the food professional curriculum of the University of Malaysia(UPM)was taken as an example and the characteristics of its curriculum was analyzed and discussed in the article.About the reform practice of the OBE concept and the construction of new engineering subjects in the course construction of food majors in domestic universities,some suggestions were put forward.
作者
张汆
刘洋
陈志宏
何晓伟
贲宗友
ZHANG Cuan;LIU Yang;CHEN Zhihong;HE Xiaowei;BEN Zongyou(School of Biological Science and Food Engineering,Chuzhou University,Chuzhou,Anhui 239000,China)
出处
《农产品加工》
2021年第4期99-103,共5页
Farm Products Processing
基金
安徽省高水平教学团队项目“食品机械与设备教学团队”(2018JXTD058)
应用型高水平食品类全产业链一流本科人才示范引领基地项目(2019RCSFJD082)
安徽省新农科研究与改革实践项目“基于农产品加工全产业链食品工程复合型人才培养体系的改革与实践”(2020XNK01)。
关键词
OBE理念
新工科
食品专业
课程体系
OBE concept
new engineering
food major
curriculum system
