OBE导向下《食品化学》课程说课设计及产出评价——以“酶促褐变”知识讲授为例

【摘要】 文章在OBE理念指导下针对《食品化学》中酶促褐变知识的内容,从教材选用、教学目标、教学内容、教学方法、教学过程等五个方面进行了说课设计,并对该教学模式下的课程产出进行了评价。结果表明,OBE教学显著促进了学生达成课程目标。更多还原

【Abstract】 In this paper, a teaching plan presentation is designed for Enzyme Browning in "Food Chemistry" by the guidance of the OBE concept, which involves selection of teaching textbook, teaching objectives and contents, teaching methods and procedure. The course outcomes as specified in the teaching mode are evaluated. Results show that OBE-based teaching can improve the students’ achievement on the course objectives that has been outlined in the Food Chemistry Course.更多还原