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Teaching Innovation of Principles and Technologies of Food Green Processing Based on OBE Concept

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DOI: 10.23977/aduhe.2023.051614 | Downloads: 12 | Views: 341

Author(s)

Guangcai Niu 1, Yanqing Li 1, Wenyi Wei 1, Yanjun Tang 1, Kun Wang 1, Rongan Cao 1

Affiliation(s)

1 Food College, Heilongjiang Bayi Agricultural University, No. 5 Xinfeng Road, High-tech Zone, Daqing, Heilongjiang, 163319, China

Corresponding Author

Guangcai Niu

ABSTRACT

Under the new engineering background, the course of Principles and Technologies of Food Green Processing needs to further innovate teaching models and methods. Aiming at the problems of insufficient participation and low initiative of students in traditional teaching methods, this paper carries out teaching innovation design of blending teaching mode based on OBE (outcome based education) concept. According to the course objectives, the teaching contents are optimized and updated, the construction of online course resources is strengthened, the ideological and political elements contained in the knowledge system are fully explored and integrated into each teaching link. The blending teaching mode of “online independent learning and exploration + offline report and discussion + online consolidation and expansion” has been formed. The practical results show that the blending teaching mode based on OBE is beneficial to promote students' mastery of knowledge and comprehensive ability, which achieves remarkable teaching effects. The teaching achievements can provide reference for the reform of other similar professional courses.

KEYWORDS

Principles and Technologies of Food Green Processing; OBE concept; blending teaching mode; curriculum ideological and political education

CITE THIS PAPER

Guangcai Niu, Yanqing Li, Wenyi Wei, Yanjun Tang, Kun Wang, Rongan Cao, Teaching Innovation of Principles and Technologies of Food Green Processing Based on OBE Concept. Adult and Higher Education (2023) Vol. 5: 91-95. DOI: http://dx.doi.org/10.23977/aduhe.2023.051614.

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