基于OBE理念的“肉制品工艺学”“三三制”课程改革探索

Exploration of the Curriculum Reform of"Meat Product Technology"and"Three-Three Systems"Based on OBE Concept

“肉制品工艺学”是食品科学与工程专业的选修课,一般在大三下学期或大四上学期开设,由于正值考研中重要的时间节点,传统教学方式并不能有效吸引学生。工艺类选修课对培养本专业学生的实践动手能力、解决复杂工程问题的能力至关重要。文章在OBE理念和课程思政大背景下,探索了本课程“三三制”课程改革,即传统讲授、翻转课堂、案例式课堂各占课堂学时总数的三分之一。“三三制”课程改革有效提升了课堂教学质量和学生学习效果,也为其他专业的高年级选修课教学提供了参考。

"Meat Product Technology"is an elective course in the Food Science and Engineering major,usually offered in the second semester of junior year or the first semester of senior year.Due to the important time of postgraduate entrance examination,traditional teaching methods cannot effectively attract students.Elective courses in the field of technology are crucial for cultivating the practical and hands-on abilities of students in this major,as well as their ability to solve complex engineering problems.Under the background of OBE concept and ideological and political education in the curriculum,we have explored the reform of the"Three-Three System"curriculum in this course,which means that traditional teaching,flipped classroom,and case-based classroom each account for one-third of the total classroom hours.The reform of the"Three-Three System"curriculum has effectively improved classroom quality and student learning outcomes,and also provided reference for elective courses in higher grades of other majors.