摘要
食品安全卫生原理是食品专业核心课程,课程具有多元性、综合性的特点,学生学习难度较高。文章基于OBE(outcome-based education)理念对食品安全卫生原理课程进行了教学探索,以提高学生的学习效果。设计了基于OBE理念的闭环式教学方式,即课前发布课程资源供学生预习,课中通过直播讲授并结合线上随堂练与主题讨论等课堂活动了解学生听课效果,课后通过多元化学习评价体系全方位评价学习成效,师生双方根据评价结果进行持续改进,以循环上升的方式达到课程教学目标。同时,课堂教学中采用案例式、讨论式及辩论式等多种教法,加深了学生工程知识理解程度,培养了学生问题分析、设计/开发解决方案、个人与团队、沟通、终身学习等多方面能力,提升了学生解决复杂工程问题的能力。该线上教学探索可为食品专业核心课程改革提供参考和借鉴。
“Principles of Food Safety and Hygiene”is a core course for food quality and sa fety major.The course is difficult to learn due to its diversification and comprehensiveness.Therefore,teaching exploration was conducted to improve the learning effect of the students.A closed-loop teaching method was designed based on the outcome-based education(OBE)concept.Online course resources were released to students for preview,live lectures were given along with online quiz and discussions to assess the lecture effect,and diversified learning evaluation system was used to comprehensively evaluate the learning outcome.Both teachers and students make continuous improvements based on the evaluation results,and reach the course teaching goals in a cyclical manner.Simultaneously,a variety of teaching methods such as case,discussion and debate teaching were adapted to help the students to deepen the understanding of engineering knowledge,to cultivate abilities such as problem analysis,design and development of solutions,team communication,lifelong learning,and solving complex engineering problems.This exploration can provide reference for the reform of other core courses including both online and offline courses.
作者
宁亚维
赵丹丹
郝建雄
NING Yawei;Zhao Dandan;HAO Jianxiong(College of Bioscience and Bioengineering,Hebei University of Science and Technology,Shijiazhuang 050018,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第15期313-317,共5页
Food and Fermentation Industries
基金
河北省高等教育教学改革研究与实践项目(2018GJJG193)。
关键词
食品安全
工程认证
教学改革
在线教学
学习成效评价
food safety
engineering certification
teaching reformation
online teaching
evaluation of learning effectiveness
