基于学科前沿案例的“食品酶学和酶工程”教学改革与实践

Teaching reform and practice of “food enzymology and enzyme engineering” based on cutting-edge researches

摘要:

食品酶学与酶工程是食品类专业的一门重要专业课程，内容涵盖酶学基础理论、酶工程技术以及酶在食品工业中的应用。针对当前教学内容与学科前沿存在知识差距，本课程精心挖掘学科前沿案例，不断调整优化课程内容，让学生所学能够与时俱进。以学科前沿案例的主题讨论为切入点，探索了成果导向教学(outcome-based education,OBE)理念下的问题导向学习(problem-based learning,PBL)教学模式，强化师生互动和生生互动，提高学生的积极性和参与度。构建多元化考核方式，侧重评价学生的学习过程中的表现。课程教学改革实现夯实基础知识和拓展学科前沿的双管齐下，培养了学生分析问题、设计解决方案、团队协作等方面能力，可为食品酶学与酶工程及相关课程的教学改革提供启发与思考。

Abstract:

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.