基于OBE理念应用于“食品加工与保藏原理”教学方法探索

Exploration of Teaching Methods Applied to Principles of Food Processing and Preservation Based on OBE Concept

“食品加工与保藏原理”作为食品专业的一门核心课程,涵盖基本原理、工艺技术、设备及安全控制等内容。该课程的目的是培养符合食品行业(企业)需求的应用型人才。运用OBE理念改革该课程的教学方法,优化理论与实践的教学模式,提出以实践技能学习的理念为主线,强调实践技能学习,并将最新的工艺进展融入课堂教学和课后学习。通过总结这种教学方法的实际效果,以期为提高该课程的教学质量提供一定的理论依据和实践指导。

The course Principles of Food Processing and Preservation is a fundamental course for food majors.It covers basic principles,process technology,equipment,and safety control.The objective of this course is to develop applied talents that meet the needs of the food industry.This article aimed to reform the teaching methods of the course using the OBE(Outcome-based education)concept.It suggested optimizing the teaching model by focusing on practical skills learning,integrating the latest technological advancements into classroom teaching and after-school learning.Through evaluating the actual effects of this teaching method,we aimed to provide a theoretical foundation and practical guidance for enhancing the teaching quality of this course.