【摘要】 结合学情分析及教学过程存在的痛点问题，开展了食品法规与标准课程教学改革。基于“以学生发展为中心”的教学理念，重构教学目标。围绕具体任务组织教学内容，灵活运用线上与线下相结合的方式，采用学习与实践于一体的混合式教学方法。以问题为导向，使用案例分析、主题讨论、口头汇报等教学组织形式，培养学生分析问题、解决问题的能力。将课程思政有机融入理论教学，使学生提升专业兴趣，树立正确的人生观和价值观，注重学生专业情感的培养与职业素养的提升，推动课程预期成果的实现。更多还原

【Abstract】 Based on students’ learning status and existing teaching challenges, the reform was performed in the course of food laws and standards. Guided by the student-centered teaching philosophy, we restructured the course objectives. Teaching content was organized according to specific tasks, and a blended teaching approach that integrated online and offline methods, as well as theoretical learning with practical application, was utilized. According to the problemoriented approach, we used teaching strategies that incorporated case studies, thematic discussion, oral presentation to cultivate the students’ ability to analyze and solve the problems. Integrating ideological and political education into theoretical instruction enhanced students’ learning interests, fostered their correct outlooks on life and values, and emphasized the development of professional emotion and vocational competence. This approach contributed to the achievement of the intended course outcomes.更多还原