253专题论述《食品工业》2023年第44卷第4期多维度目标下“粮油食品工艺学（双语）”教学改革徐兴凤，王燕斐，李静，孙庆杰*青岛农业大学食品科学与工程学院（青岛266109）摘要“粮油食品工艺学(双语)”是食品科学与工程专业核心课程,涉及多门类、多学科,学习难度较大。为提升课程质量与教学效果,基于成果导向教育(Outcome-BasedEducation,OBE)理念融入课堂教学,融合专业教育与思政教育为一体、专业教育、科学研究与创新创业教育交叉,建立“课前预习—课堂目标—课堂参与—课堂测验—课后总结—持续改进”教学策略结合多元化立体教学方法,通过从教学质量评价、教学成果等多元素总结建立“课程教学—意见反馈—持续改进”持续改进方案,有效支撑“基础知识教育、实践能力建设、思想价值引领、综合素质提升”多维度课程目标的完成,利于食品科学与工程专业人才的培养。关键词粮油食品工艺学(双语);成果导向教育(OBE);持续改进;教学改革;多维度教学目标TeachingReformon“CerealandOilProcessingTechnology(Bilingual)”underMulti-dimensionalTeachingObjectivesXUXingfeng,WANGYanfei,LIJing,SUNQingjie*CollegeofFoodScienceandEngineering,QingdaoAgriculturalUniversity(Qingdao266109)Abstract“CerealandOilProcessingTechnology(Bilingual)”isthemaincourseofFoodScienceandEngineering.Itisdesignedinmultiplecategoriesanddisciplines,anditisdifficulttolearn.Inordertoimprovethecoursequalityandteachingeffect,theteachersincorporatetheoutcome-basededucation(OBE)conceptintoclassroomteaching,andreformthecoursecontentincombinationwithprofessionaleducation,ideologicalandpoliticaleducation,scientificresearchandinnovationandentrepreneurshipeducation.Besides,POPPSI(Preview-Objective-Participationlearning-Post-assessment-Summary-Improvement)teachingstrategycombiningwithdiversifiedthree-dimensionalteachingmethodsisestablished.Thecontinuousimprovementstrategyof“Courseteaching-Feedback-Continuousimprovement”isestablishedthroughmulti-elementsummaryfromteachingqualityevaluationandteachingresults.Thesereformsareeffectivelysupportedthemulti-dimensionalteachingobjectivesofbasicknowledgeeducation,practicalabilityconstruction,ideologicalvalueguidanceandcomprehensivequalityimproveme...
