Teaching reform and practice of

Qijia Chen; Xuemei LI; Dandan Zhao; Yawei Ning; Jianxiong Hao

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Teaching reform and practice of "food enzymology and enzyme engineering" based on cutting-edge researches.

Author: Qijia CHEN ¹ ; Xuemei LI ¹ ; Dandan ZHAO ¹ ; Yawei NING ¹ ; Jianxiong HAO ¹
Author Information

1. College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, Hebei, China.
Publication Type:Journal Article
Keywords: academic frontiers; food enzymology and enzyme engineering; outcome-based education; problem-based learning; teaching reform
MeSH: Humans; Students; Learning
From: Chinese Journal of Biotechnology 2023;39(8):3530-3539
CountryChina
Language:Chinese
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.