摘要
随着我国工程教育专业认证的不断开展,将工程认证理念融入到课程教学过程对专业建设和发展具有重要意义。本文从课程的教学目标、教学内容的设置、考核评价方式、目标达成度及持续改进等方面,融入以学生为中心、以产出为导向、持续改进的新的教学理念,探索工程认证背景下的《食品风味化学》的课程改革。
With the development of Engineering Education Professional Certification in China,it is great significance to integrate the concept of engineering certification into the course teaching process for professional construction and development.This paper focus on the teaching objectives,teaching content,evaluation methods,and continuous improvement,and integrate the new teaching concept of student-centered,outputoriented and continuous improvement to explore curriculum reform for the food flavor chemistry under the background of engineering certification.
作者
李秋莹
刘秀英
徐永霞
白凤翎
孙彤
励建荣
LI Qiu-ying;LIU Xiu-ying;XU Yong-xia;BAI Feng-ling;SUN Tong;LI Jian-rong(College of Food Science and Technology,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Bohai University,Jinzhou Liaoning 121013,China)
出处
《食品与发酵科技》
CAS
2020年第4期122-125,共4页
Food and Fermentation Science & Technology
基金
“十三五”国家重点研发计划项目(2017YFD0400106)
渤海大学教学改革项目(2019-174)。
关键词
食品风味化学
OBE
工程认证
课程改革
food flavor chemistry
OBE
engineering certification
curriculum reform
