基于OBE理念的食品工艺学课程教学改革探析

Exploration of Teaching Reform on Food Technology Course Based on OBE Educational Idea

食品工艺学是食品科学与工程专业一门重要的核心主干课程,在食品专业人才培养中占据重要地位。针对食品工艺学课程教学存在的内容多学时少、教学过程单调、考核方式不能综合评价学生的学习效果等问题,基于成果导向理念,从课程目标确定、教学内容优化、教学模式改革、多元化考核模式构建、教学效果反馈和教学改进等方面,对食品工艺学进行教学改革,以期提高学生学习效果和提升教学质量。通过教学改革前后学生学习效果的比较,发现基于OBE理念的食品工艺学教学改革可提高学生学习效果,增强学生自主学习能力、分析解决问题能力、思维创新能力及解决食品工程实际问题能力。

Food technology was an important core course in food science and engineering, and it plays an important role in the cultivation of food professionals. In view of the problems existing in the teaching of food technology course, such as more contents and less hours, monotonous teaching process and inability to comprehensively evaluate the learning effect of students, the teaching reform of food technology was carried out based on the outcome-based educational(OBE) idea to improve the learning effect and teaching quality on setting course objectives, optimizing teaching content, reforming teaching mode and constructing diversified assessment mode, teaching effect feedback and teaching improvement. Compared with learning effects before and after teaching reform, the results showed that the teaching reform of food technology based on OBE could improve students’ learning effect, and enhance students’ abilities in autonomous learning, analysis and problem-solving, thinking innovation and solving practical problems in food engineering.