Teaching Reform of “Food Engineering Principles” Course Based on CDIO Concept

DOI: https://doi.org/10.62517/jhet.202515414

Author(s)

Xiping Lei

Affiliation(s)

College of Food Science and Engineering, Guangdong Ocean University, Yangjiang, Guangdong, China

Abstract

Based on CDIO concept, the teaching reform of “Food Engineering Principles” course was explored. The teaching process was planned following the logic of "Conceive-Design-Implement-Operate". In the “Conceive” stage, training objectives, graduation requirements, curriculum system and their supporting relationship were fully considered. In the “Design” stage, the knowledge system was constructed based on engineering projects through decomposing the design process of unit operation equipment, and the integrity of theoretical course, experimental course and project design was strengthened. In the “Implement” stage, through project-driven teaching combined with diversified teaching methods and virtual simulation experience, students were guided to carry out problem-oriented thinking, curriculum politics were integrated into knowledge teaching, and the process assessment was strengthened. In the “Operate” stage, cooperation mechanism, guarantee mechanism and supervision mechanism were established to ensure the effective development of teaching. The aim was to cultivate students' ability to analyze and solve problems related to food engineering practice, responding to the training needs of high-quality innovative and applied talents.

Keywords

“Food Engineering Principles” Course; Teaching Reform; CDIO Concept; Unit Operation Equipment; Project-Driven

References

[1] Chen Jia, Wang Shanzhen, Liu Shaodong, et al. Research on the Construction of Guarantee Mechanisms for Cultivating Innovative, Composite, and Applied Talents under the Background of New Engineering. The Theory and Practice of Innovation and Entrepreneurship, 2025, 8(01):97-100. [2] Liang Peng, Zeng Qiaoling, Yang Xinyi, et al. Investigation and Analysis on Demand for Professionals in Food Enterprises under Background of New Engineering. Agricultural Engineering, 2023, 13(02):117-122. [3] Wang Baobei, Lin Luan, Guo Fengxian, et al. Teaching Reform and Exploration of “Food Engineering Principles” Courses Based on Learner-Centered Orientation under the Background of New Engineering. The Food Industry, 2023, 44(09):203-207. [4] Ding Chunming, Tao Fen, Yang Xiaoqing. Exploration and Practice on the Teaching Model in Different Teaching Contents of Food Engineering Principals under the Background of Engineering Education Certification. Agricultural Products Processing, 2023, 8:103-106+110. [5] Li Min, Zhang Yanyan, Xu Gaigai, et al. Preliminary Study on Exploration and Practice of the Teaching Reform of “Course Design of Food Engineering Principle”. The Food Industry, 2024, 45(05):179-182. [6] Wu Jun, Sun Yunjin, Zhi Xiujuan. Teaching Reform and Practice of the Principles of Food Engineering based on OBE Education Concept. Education and Teaching Forum, 2024, 10:141-144. [7] CDIO and Engineering Education Innovation Alliance. [2025-07-10]. http://www.cncdio.cn/about.aspx. [8] Li Yanyan, Ren Fuzeng, Liao Chengzhu, et al. Experimental Teaching Exploration of Materials Major Based on OBE-CDIO Teaching Philosophy under Background of “101 Plan”. Bulletin of the Chinese Ceramic Society, 2024, 43(04):1539-1544. [9] Wang Chan, Shi Chunwei, Wu Yongfu. Research on project teaching to cultivate students' craftsman spirit under CDIO education concept. University Education, 2024(18):79-83. [10] Wang Yumin, Gao Shuang, Liu Yuchen, et al. Design and implementation of project-oriented CDIO approach of instrumental analysis experiment course at Northeast Agricultural University. Education for Chemical Engineers, 2021(34):47-56. [11] Zheng Yanyan, Luo Yong, Zhang Xiuhai, et al. Integrating CDIO framework into polymer engineering education: A hands-on approach to design, process, and evaluate biodegradable 3D printing filaments. Education for Chemical Engineers, 2025(52):111-118.