【摘要】 食品专业学生是未来食品行业的主导者，“食品酶学”课程对培养食品行业高素质专业人才发挥着至关重要的作用。在工程教育专业认证和新工科的新背景与新形势下，“以教师讲授为中心+单一考核方式”的传统教学方式亟须改革。基于OBE(Outcome-based Education)理念，以学生为中心，从优化课程目标、融入思政元素、改革教学方法、建立多元化考核和评价方式等方面对“食品酶学”课程进行了教学改革探究，以期能将知识传授、能力培养和价值引领凝聚为统一发展的整体，为社会培养高素质食品科学与工程类专业的应用型人才提供实践依据。更多还原

【Abstract】 Food-science students are the future leaders of the food industry, and the course Food Enzymology plays a crucial role in cultivating high-quality professionals for the industry. In the new background and situation of engineering education professional certification and emerging engineering education, the traditional teaching method centered on teacher-center lectures with a single assessment method urgently needs reform. Based on the OBE concept, the teaching reform of Food Enzymology, including optimizing course objectives, incorporating ideological and political elements into the curriculum, reforming teaching methods, and establishing diversified assessment and evaluation methods, was explored in this study. The goal is to integrate knowledge impartation, skill development, and value guidance into a unified and holistic development, providing a practical basis for the society to cultivate comprehensive and applied talents with multiple abilities.更多还原