大健康背景下基于OBE理念的“功能食品学”专业课程教学改革与实践

The Teaching Reform and Practice of Functional Food Professional Course Based on OBE Concept under the Background of Great Health

在大健康背景下,基于OBE(outcome-based education)教育理念,紧密结合课程育人目标,坚持以学生为中心,从课程教学目标确定、教学内容体系重构、在线课程建设、多元化教学模式探索与实践、课程考核评价方式优化、第二课堂历练等方面开展“功能食品学”课程教学改革与实践,旨在增强学生对功能食品开发与研制基础理论和关键技术的理解与掌握,为进一步实现科学认知保健食品、明白理性放心消费、有效助推全民健康,以及为培养符合功能食品行业需求的高素质应用型人才奠定基础,也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(Outcome-based Education)concept under the great health background,and closely combined with the objectives of curriculum education,coupling with adhering to the student-centered,the teaching reform and practice of functional food course were carried out from the aspects of teaching objectives,teaching content system reconstruction,online course construction,exploration and practice of diversified teaching modes,optimization of curriculum assessment and evaluation methods,and second-class practice.The purpose was to enhance students’understanding and mastery of the basic theory and key technology of functional food development and research,further realizing scientific cognition of functional food,rational and assured consumption,effective promotion of national health,and finally laying a foundation for cultivating high-quality applied talents that meet the needs of the functional food industry.It can also provide valuable references for the teaching research and reform of professional courses in colleges and universities under the background of emerging engineeringconstruction.