Chen Qijia, Li Xuemei, Zhao Dandan, Ning Yawei, Hao Jianxiong
College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, Hebei, China.
Functional Food Technology Innovation Center, Shijiazhuang 050018, Hebei, China.
Sheng Wu Gong Cheng Xue Bao. 2023 Aug 25;39(8):3530-3539. doi: 10.13345/j.cjb.230037.
Food enzymology and enzyme engineering is an important professional course of food science. The course includes the basic theory of enzymology, enzyme engineering technology and the application of enzymes in food industry. Considering the knowledge gap between the teaching contents and the cutting-edge researches, the team constantly adjusted and optimized the course contents to enable students to keep up with state-of-the-art progress by carefully mining the cutting-edge researches. Taking cutting-edge researches as the breakthrough point, we explored the problem-based learning (PBL) teaching model under the guidance of outcome-based education (OBE) concept, and highlighted the importance of the teacher-student and student-student interactions to improve students' enthusiasm and participation. A diversified assessment system was established to evaluate the performance of students in the learning process. The teaching reform consolidated the basic knowledge and expanded the academic frontiers, and fostered students' ability in analyzing problems, designing solutions and achieving team communication. The course may give new insights into the teaching reform of food enzymology and enzyme engineering and other related courses.
食品酶学与酶工程是食品科学专业的一门重要课程。该课程包括酶学基础理论、酶工程技术以及酶在食品工业中的应用。考虑到教学内容与前沿研究之间的知识差距，团队通过精心挖掘前沿研究，不断调整和优化课程内容，以使学生能够跟上最新进展。以前沿研究为切入点，在成果导向教育（OBE）理念的指导下，探索了基于问题的学习（PBL）教学模式，并强调了师生互动和生生互动对提高学生积极性和参与度的重要性。建立了多元化的评估体系，以评估学生在学习过程中的表现。教学改革巩固了基础知识，拓展了学术前沿，培养了学生分析问题、设计解决方案和实现团队沟通的能力。该课程可能为食品酶学与酶工程及其他相关课程的教学改革提供新的思路。
