摘要
食品工艺学是食品质量与安全等专业的专业核心课程,知识体系复杂、内容庞大且实践性很强,在教学的过程中存在教学模式单一、过程化考核力度不足、教学方法更新力度不够,导致学生学习兴趣和主动性不高等问题,甚至产生畏惧、排斥、厌学情绪等问题。OBE是一种全新的教育理念,强调以“成果产出”为导向。在此理念指导下,在食品工艺学课程建设及教学中采用理论学习、实践培养和思政建设相结合的模式,发现学生的主动性、自主学习能力和综合应用能力显著提高,整个食品工艺学课程教学质量也明显提升。
Food Process is the core course of food quality and safety majors, with complex knowledge system, huge content, and strong practicality. In the process of teaching, there are single teaching modes, insufficient procedural assessment, and insufficient updating of teaching methods, resulting in students’ low interest and initiative in learning, even producing problems such as fear, rejection, and disgust. OBE is a brand-new educational concept that emphasizes the orientation of “outcome out-put”. Under the guidance of this concept, the combination of theoretical learning, practical training and ideological and political construction was adopted in the course construction and teaching of food technology, and it was found that students’ initiative, independent learning ability and comprehensive application ability were significantly improved. The quality of course teaching has also improved significantly.
出处
《教育进展》
2022年第4期908-911,共4页
Advances in Education
