【摘要】 在新工科背景下，提高应用型专业人才培养目标的要求，是工科院校积极开展课程教学改革研究的总体思路和方向。从“输出式学习”科学理念出发，将其应用于“食品工艺学”课程的教学设计过程中，将输出式学习活动贯穿于课前预习、课堂教学、课后作业、实践活动及教学评价中，以终为始、以输出倒逼输入，以期提高学生对相关知识的学习效果和深层次掌握，培养学生的综合分析问题能力、实践创新能力，以适应新时代高校对人才培养提出的新要求。更多还原

【Abstract】 Under the background of new engineering education,it is the general idea and direction for engineering colleges to actively carry out curriculum teaching reform research to improve the requirements of application-oriented professional personnel training objectives. Based on the“output learning”theory,the author applied it to the teaching design of Food Technology course,and run output learning activitied through pre-class preview,classroom teaching,homework,practical activities and teaching evaluation,so as to start with the end and force input with output,in order to improve students’ learning effect and deep mastery of relevant knowledge. To cultivate students’ ability of comprehensive analysis of problems,practice and innovation,in order to meet the new requirements of colleges and universities for personnel training in the new era.更多还原