基于OBE理念的应用型本科“食品新产品开发”课程的教学改革与实践

Teaching Reform and Practice of the Course New Food Products Development for Applied Undergraduates Based on OBE Concept

“食品新产品开发”是在学习食品科学基本理论和工程实践课的基础上进行的一个创新实践性环节,目的是培养更多的食品类专业应用型创新人才。通过改革该课程的教学实践体系,以达到适应成果导向教育(OBE)理念的应用型本科创新创业人才的培养目标要求。课程改革以创新性成果为导向,对课程教学方法、教学内容体系、学生自主设计研究能力等内容进行优化,构建食品新产品开发的项目化实践创新教学体系。教学实践证明,学生的食品科学理论基础知识、科研创新思维和团队协作解决问题等综合能力均得到较大提升。

New Food Products Development is an innovative and practical replacement based on the basic theories of food science and engineering practice courses,with the purpose of cultivating more food professional and applied innovative talents.By reforming the teaching practice system of this course,it is necessary to meet the requirements of training applied undergraduate innovative and entrepreneurial talents that adapt to the concept of outcome based education(OBE).Curriculum reform was guided by innovative results,optimizing curriculum teaching methods,teaching content system,students'independent design and research capabilities,and building a project-based practical innovation teaching system for New Food Product Development.Teaching practice had proved that students'abilities such as basic knowledge of food science theory,scientific research and innovative thinking,and teamwork to solve problems have been improved.