摘要
“功能食品开发与评估综合实训”课程是高职本科食品营养与健康专业的一门核心技能实践课程,是先修多门课程的延伸和拓展,更是用人单位关注的能力之一。结合“功能食品开发与评估综合实训”课程的特点,基于OBE-CDIO理念,进行“功能食品开发与评估综合实训”课程教学内容设计,采用构思、设计、实现、运行的课程项目化教学实践,并探索课程考核评价方法,确保学生达到功能食品企业相关岗位所需的知识、能力和素质要求,促进学生成才,促进教师成长。
The “Comprehensive Training Course of Functional Food Development and Evaluation” is a core skill practical course for the food nutrition and health majors of higher vocational undergraduate. It is the extension and expansion of many prerequisite courses, and it is also one of the abilities that employers pay attention to. Combining the characteristics of the course and based on the OBE-CDIO education concept, the teaching content of the course is designed, the project-based teaching practice of the course is adopted using CDIO model, and the course evaluation method is explored to ensure the students to meet the requirements of knowledge, ability and quality required for the relevant positions in the functional food enterprises, so as to promote the talents of the students and the growth of the teachers.
作者
张莉华
刘爱琴
张境
汤小蕾
陈少军
ZHANG Lihua;LIU Aiqin;ZHANG Jing;TANG Xiaolei;CHEN Shaojun(Zhejiang Pharmaceutical University,Ningbo 315100;Zhejiang Keming Biopharmaceuticals Co.,Ltd.,Xinchang 312500)
出处
《食品工业》
CAS
2024年第5期196-200,共5页
The Food Industry
基金
全国食品产业职业教育教学指导委员会2023年度教育教学改革与研究课题(SHK2023100)
浙江药科职业大学2022年度校级规划教材建设项目(GHJC202241)。
关键词
OBE-CDIO教育理念
功能食品开发与评估综合实训
教学改革
OBE-CDIO education concept
Comprehensive Training Course of Functional Food Development and Evaluation
teaching reform
