为适应新工科特色的专业建设,《食品发酵技术》这门知识点多、交叉性强、覆盖面广的课程在教学内容的扩展、知识体系的构建、教学方式的更新和教学资源的网络化等方面都有进一步的提升空间。基于《食品发酵技术》课程线下教学过程中存在的问题,为贯彻“成果导向教育(Outcome Based Education,OBE)”理念,落实课程思政要求,结合课程特点和“新冠”疫情期间线上教学模式的探索,对该课程的进一步改革和完善进行了深入反思。在此基础上,对教改前后学生评价结果进行总结分析,以人为本,使课程建设更加符合新工科专业建设的要求。

For the purpose of adapting to characteristics of New Engineering Disciplines,the course of Food Fermentation Technology with many knowledge points,strong intersections and wide coverage has a lot of advancement in the expansion of teaching content,the construction of knowledge system,the update of teaching methods and the networking of teaching resources.Based on the existing problems in the offline teaching of this course,further reform and improvement of the course were deeply reflected combining with the exploration of the online teaching mode during the coronavirus epidemic.To implement the ideas of Outcome Based Education (OBE),“curriculum ideological and political education” was integrated in the course.On this basis,the feedback from students were summarized and analyzed before and after the teaching reform,so that the curriculum construction is more in line with the requirements of New Engineering Disciplines taking people-oriented as the standard.