李秋莹，刘秀英，徐永霞，白凤翎，孙 彤，励建荣

（渤海大学食品科学与工程学院，生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心，辽宁锦州 121013）

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。

关键词：食品风味化学；OBE；工程认证；课程改革

中图分类号：TS201.2；G642   文献标识码：A   文章编号：1674-506X（2020）04-0122-0004

Exploration on the Teaching Reform of Food Flavor Chemistry Course Under the Background of Engineering Certification

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）

Abstract：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, output-oriented and continuous improvement to explore curriculum reform for the food flavor chemistry under the background of engineering certification.

Keywords：food flavor chemistry; OBE; engineering certification；curriculum reform

doi：10.3969/j.issn.1674-506X.2020.04-024

收稿日期：2020-02-11

基金项目：“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）

作者简介：李秋莹（1986-），女，博士，讲师。研究方向：水产品贮藏加工及质量安全控制。

引文格式：李秋莹,刘秀英,徐永霞,等.工程认证背景下的《食品风味化学》课程教学改革探索[J].食品与发酵科技,2020,56(4):122-125.