【摘要】 依托OBE教育理念，围绕食品科学与工程专业工程认证的毕业要求，逐一分解课程目标，将课程目标与毕业要求一一对应，构建了以学生为中心、以成果为导向的理论知识、实践技能、综合素养“三位一体”的“食品工程原理”课程教学体系，从理论知识、实验教学、课程设计、学科竞赛等逐层递进，探索了适应学生认知水平的工程类课程的教学模式和评价方式，全方位培养学生解决复杂工程问题的能力，为推进食品科学与工程专业工程认证打下基础。更多还原

【Abstract】 Relying on the OBE education concept, centering on the graduation requirements of the engineering certification of food science and engineering specialty, the curriculum objectives are decomposed and corresponding to the graduation requirements one by one, the teaching system of “the Principles of Food Engineering” was built as three-dimensional of “theoretical knowledge, practical skills, and comprehensive literacy” based on studentcentered and result-oriented. From the theoretical knowledge, experimental teaching, curriculum design, and discipline competitions, the teaching mode and evaluation method of engineering courses which adapt to student’s cognitive level was explored, to cultivate students’ ability to solve complex engineering problems in an all-round way, and lay a foundation for promoting the professional engineering certification of food science and engineering.更多还原