摘要
“食品营养学”课程是食品科学与工程和食品质量与安全等专业的核心必修课程之一,也是食品相关专业的专业基础课,对培养食品类高素质人才具有重要意义。为突破以教为主、被动学习的传统教学模式,基于成果导向教育(outcome based education,OBE)理念,反向设计“食品营养学”课程教学体系,重制课程教学目标,重组教学内容模块,设计多元化实践教学方法,实行“课前-课中-课后”一体化教学评价体系,旨在提高学生的专业素养和实践能力,为培养适应社会发展需要的食品营养学人才提供有力支持。
“Food Nutrition Science”is one of the core compulsory courses in food science and engineering,and food quality and safety,and is also a specialized basic course in food-related majors,which is of great significance to the cultivation of highquality talents in food industry.In order to break through the traditional teaching mode of teaching and passive learning,we reverse design on the teaching system of“Food Nutrition Science”based on the concept of OBE(outcome-based education),reformulate the teaching objectives of the course,reorganize the teaching content modules,and design diversified practical teaching methods.The integrated teaching and evaluation system of“before class,during class and after class”aims to improve students'professionalism and practical ability,and to provide strong support for the cultivation of food and nutrition talents who can meet the needs of social development.
作者
宗帅
阚娟
刘俊
黄甜甜
ZONG Shuai;KAN Juan;LIU Jun;HUANG Tiantian(College of Food Science and Engineering,Yangzhou University,Yangzhou 225127;Jiangsu Alphay Biotechnology Co.,Ltd.,Nantong 226009)
出处
《食品工业》
2025年第1期330-333,共4页
The Food Industry
基金
江苏省产学研合作项目(BY20221437)。
关键词
OBE理念
食品营养学
课程设计
实践能力
OBE concept
Food Nutrition Science
curriculum design
practical skills
