摘要
“食品工艺学概论”作为食品科学与工程专业的一门必修课程,在实际教学中存在学习积极性不高、学习目的性不强等问题。本文将OBE-CDIO教学策略应用于教学活动中,探讨基于该理念的教学设计、教学目标、教学内容、教学实践和评价考核机制,一方面,将食品工艺的理论与实践有机地结合在一起,显著增强了学生的专业认同和食品人文情怀,另一方面,将食品类课程的教学要素整合统一,在提高教学质量的同时,对其他课程也有一定的借鉴意义。
“Introduction to Food Technology”,as a compulsory course for food science majors,has some problems in actual teaching,such as low learning enthusiasm and weak learning purpose.This paper applies OBE-CDIO′s teaching strategy to teaching activities,and discusses the teaching design,objectives,contents,practice and evaluation and assessment mechanism based on this concept.On the one hand,the theory and practice of food technology are organically combined,which significantly enhances students′professional identity and food humanistic feelings;on the other hand,the teaching elements of food courses are integrated and unified,while improving the teaching quality,it also has certain reference significance for other courses.
作者
付丽红
李晓斌
王腾飞
朱迎春
王愈
陈振家
康继民
FU Lihong;LI Xiaobin;WANG Tengfei;ZHU Yingchun;WANG Yu;CHEN Zhenjia;KANG Jiming(College of Food Science and Engineering,Shanxi Agricultural University,Taigu Shanxi 030801,China;College of Agricultural Engineering,Shanxi Agricultural University,Taigu Shanxi 030801,China)
出处
《食品与发酵科技》
CAS
2023年第5期152-156,共5页
Food and Fermentation Science & Technology
基金
山西省高等学校教学改革创新项目(J20220271)
山西农业大学研究生质量工程项目(2023YZL28)
山西省研究生教育教学改革项目(2022YJJG091)。
