以行业需求为导向的“发酵食品工艺学”课程教学改革与创新研究

Research on Course Teaching Reform and Innovation of Fermented Food Technology Based on Industry Requirements Oriented

基于“OBE”教育理念,以学生为中心,从课程教学目标确定、教学内容优化重组、适用教材选定、多元化教学模式实践、课程考核评价方法探索、在线教学体系建设、第二课堂活动组织等方面开展“发酵食品工艺学”课程教学模式的改革和创新,可以增强学生对课程基础理论、关键工艺的感性认知和深刻理解,加强课程教学与行业岗位能力要求的相关性,为发酵食品行业提供符合需求的高素质工程技术人才,也可为“新工科”建设背景下,高等院校专业课程的教学研究与改革提供有益参考。

Based on the“OBE”education idea,the course teaching pattern reform and innovation of Fermented Food Technology with student-centered was carried out from course teaching objective determining,teaching content optimization reorganization,suitable teaching material selecting,diversity teaching mode practicing,curriculum evaluation method exploring,online teaching system construction and the second classroom activities organization,which could enhance students'perceptual cognition and deep understanding of the basic theory and key technology of the course,strengthen the correlation between course teaching and the industrial post ability requirements,provide high-quality engineering and technical personnel in line with the demand for fermented food industry,it could also provide useful reference for the teaching research and reform of professional courses in colleges and universities under the background of new engineering course construction.